Instructions: Ricotta and lemon scones

• In a bowl mix flour with sugar, salt, baking powder and lemon zest. Take very cold butter and using a grater with large holes, grate the butter directly into the flour.
  
• Mix briefly, just to stir the flour with the butter.
• Whisk milk, lemon juice, vanilla extract, ricotta and egg and to the flour and butter mixture.
• Briefly knead the dough. Just mix the ingredients. Don’t worry if the dough is full of lumps and sticky.
  
• Dust a flat surface with some flour, move the dough on the surface and sprinkle it with more flour. Flatten the dough evenly to obtain a disc about 2 – 3 cm high.
• Divide it into 8 equal triangles. Gently transfer them on a baking sheet lined with parchment paper. Brush with some milk and bake in a static oven preheated to 200°C.
  
• For the glaze mix the lemon juice with the icing sugar until you get the desired consistency.
• Bake the scones for about 20 minutes. After this time take them out from the oven, allow to cool for ten minutes.