Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!
Nutrition Facts
Lemon Cream Scones
Amount Per Serving (1 scone)
Calories 403Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 82mg27%
Sodium 331mg14%
Potassium 108mg3%
Carbohydrates 48g16%
Sugar 23g26%
Protein 4g8%
Vitamin A 730IU15%
Vitamin C 2.1mg3%
Calcium 44mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.