Lemon Scones

4 cups all purpose flour
2 Tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon finely grated lemon zest
1 stick unsalted butter, cut into slices
1 1/4 cups buttermilk

Icing:
1/4 cup lemon juice
2 cups confectioner's sugar

Lightly butter a cookie sheet and preheat oven to 350. Place flour, sugar, baking powder and salt in food processor. Pulse to combine. Add zest and butter and pulse until mixture resembles cornmeal. Gradually add the buttermilk and pulse until it is incorporated. Place quarter cupfuls of batter on pan, and bake until golden. Cool. While scones are baking, prepare icing. Place lemon juice and confectioner's sugar in food processor and mix until smooth. While scones are cooling, drizzle icing on top.