• Create the Scone Dough

  In a mixing bowl, add one bag of Sticky Fingers Original Scone Mix with

  ⅓ Cup Lemon Juice

  ¼ Cup Water

  2 Tbsp. Lemon Zest
• Gently combine ingredients until fully incorporated. It may seem like the mix is dry but keep folding and combining until there's no more powdered scone mix on the bottom. If needed, add 1 tsp. of water to moisten the dough.
• On a parchment lined baking sheet, use a spoon to gently drop the dough in desired size. For smaller, 2-3 bite sized scones drop dough in the size of an egg. For larger scones, drop dough in the size of a large lemon.
  
• Do not pat the dough down. Conversely, allow the dough to have rough edges to create toasty and crusty edges for the frosting to catch on.
  
• Bake scones at 350 degrees for 12-15 minutes depending on accuracy of heat in your oven.
• When scones begin to have golden edges, remove and cool on a baking cooling rack.

Frosting

• Combine Confectioners Sugar with ¼ tsp lemon zest and 2 Tbsp + 1 tsp lemon juice.
• Whisk ingredients until frosting is smooth and somewhat thick to drizzle on baked scones. You want it thin enough to drizzle but thick enough so it does not completely drip off of the scones. It should coat the back of a spoon
  
• You may have to add more of each the confectioner sugar or lemon juice until it is the desired consistency.