Scones with Candied Lemons

Cut part of one lemon into six paper-thin slices; discard seeds. Remove zest and squeeze 2 tablespoons juice from the remaining lemons. For candied lemons, in a large skillet heat lemon juice, 1 cup granulated sugar and the water over medium just until boiling, stirring until sugar is dissolved. Add lemon slices; reduce heat. Simmer gently 15 minutes or until slightly translucent and rinds are softened, keeping slices in a single layer and turning occasionally. Remove from heat. Using tongs, transfer slices to a waxed paper-lined baking sheet; cool completely (about 1 hour). Discard syrup or reserve for another use. Cover and chill lemon slices 2 hours (see Tip). Cut slices in half.

Preheat oven to 400 degrees F. In a medium bowl stir together 2 tablespoons of the lemon zest and the next six ingredients (through salt). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

In a small bowl combine eggs and buttermilk; add all at once to flour mixture. Stir with a fork just until moistened (some of the dough may look dry). Knead gently in bowl until dough comes together.

Turn out onto a lightly floured surface. Pat or lightly roll into an 8-inch circle. Brush top with additional buttermilk. Cut into 12 wedges.

Place wedges 1 inch apart on a large baking sheet; top with candied lemon halves. Bake 12 to 14 minutes or until edges are light brown. Cool on baking sheet on a wire rack 10 minutes.

Meanwhile, for glaze, in a small bowl combine powdered sugar, vanilla, 1 tablespoon additional buttermilk and 1/2 teaspoon of the lemon zest. Spoon over scones; let stand 5 minutes. Serve warm.