Vanilla Citrus Scones(Makes 8 large or 16 small scones)2 c. flour 1/2 c. sugar plus extra for sprinkling1 tbs. baking powder1 tsp. salt1 stick of butter -- chilled1/2 c. buttermilk - plus extra for brushing1 tbs. vanilla1 egg1 tsp. lemon3/4 c. candied lemon peelCitrus Glaze (optional)4 tbs. powdered sugar1-2 tbs. lemon juice*Pre-heat oven to 375 degrees.*In the bowl of a food processor combine flour, sugar, baking powder and salt. Pulse to combine.*Cut butter into small pieces and add to dry mixture. Pulse until mixture looks like coarse meal.*Combine vanilla and buttermilk and return to fridge to chill. *Beat egg in a small bowl. Add in buttermilk and vanilla mixture and beat well.*With food processor running, add in lemon juice. Then slowly pour in buttermilk mixture and run until a sticky dough forms.*Flour a clean, hard surface and turn dough out from food processor.*Pour candied lemon over dough and knead several times until lemon is incorporated throughout the dough.*Pat dough into a square shape about 8x8 inches and about a half inch thick.*Using a sharp knife, cute into 4 smaller squares, then cut each square into a triangle. Cut each triangle again to make smaller scones.*Line a baking sheet with parchment paper and spray lightly with cooking spray. Place scones on prepared pan. If using glaze skip ahead to next step - if not - brush the scones lightly (or use the back of a spoon) with a few drops of buttermilk. Sprinkle with sugar and bake in oven for about 25 minutes or until golden brown.For the Glaze:*Bake scones in oven for 25 minutes or until golden brown.*Once they are done, allow to cool on the counter while you prepare glaze.*Combine sugar and lemon juice and mix thoroughly to remove any lumps...for a shinier glaze use more juice, for a more frosted looking glaze use more sugar.*Dip the the tops of the warm scones in the glaze and set on a rack or a clean plate to let the glaze set.*Serve warm with tea or coffee. Can be stored for several days on the counter in an air-tight container.