Take my word for it, these won't last long!

Optional: extra sugar for sprinkling on top
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently until it comes together. Pat it into a 1-inch thick circle.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
If desired, sprinkle a little extra sugar on top of each scone for a sweet crust.
Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool slightly on a wire rack before serving.
Variations & Tips
For picky eaters, you can omit the lemon zest and juice to make plain scones. If you'd like to add a fruity twist, try mixing in 1/2 cup of fresh blueberries or raspberries to the dough. For a more indulgent treat, drizzle the cooled scones with a simple lemon glaze made from powdered sugar and lemon juice.