Ingredients

For the egg wash:

1 large egg, beaten

1 teaspoon milk or water

2 teaspoons granulated sugar

For the lemon ricotta scones:

2 and 1/2 cups all-purpose flour

1/2 teaspoon salt (kosher or table salt is fine)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/3 cup granulated sugar

2 teaspoons lemon zest

1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces

1 large egg, lightly beaten

1/2 cup (Whole Milk) ricotta cheese

3 tablespoons fresh lemon juice

1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)

2 tablespoons sugar, for sprinkling

For the lemon glaze: