• Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
• In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest together.
• Use a box grater to grate the cold butter into the dry ingredients. Use your hands to lightly toss the butter into the flour.
• In a medium bowl, combine the cream, egg, and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc. Use a sharp knife to cut into 6-8 equal pieces.
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 22-25 minutes, or until nice and golden brown. If you find the scones are browning too quickly, lay a sheet of foil over the top of them to prevent them from burning while they finish baking. Allow them to cool for at least 5-10 minutes before drizzling the icing over the top.

Icing

• In a small bowl whisk together the powdered sugar, lemon juice and heavy cream. If needed, thin with more lemon juice 1 teaspoon at a time.