Glazed Lemon Scones

Scones:
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
Finely grated zest of 1 lemon
3 Tbsp. cold unsalted butter, cut into 1/4 inch pieces
1 cup heavy or whipping cream plus a little for brushing
1 egg yolk, beaten slightly
1/2 tsp. vanilla extract

Lemon Glaze
1 cup confectioner's sugar
1 tsp. fresh lemon juice
1/2 tsp. lemon extract
1 Tbsp. melted butter
2 Tbsp. heavy or whipping cream

Heat oven to 400. Grease large, heavy baking sheet and set aside. Sift flour, sugar, baking powder and salt into large bowl. Add lemon zest and toss mixture with hands. Using fingertips rub butter into dry ingredients until mixture resembles fine crumbs. Make a well in center of dry ingredients. Pour in cream, yolk and vanilla extract and use fork to blend liquids within the well. Use a wooden spoon to combine all ingredients, just until dough holds together. Scrape dough onto flour-dusted surface and, using floured hands, knead gently three or four times to form a ball. Flatten ball into disk 3/4 inch thick, cut it like a pie - 8 wedges. Transfer pieces to baking sheet, leaving at least 1/4 inch between them. Brush tops lightly with cream. Bake scones in center of oven until golden brown, about 16-18 min. Allow them to cool on the sheet for a few min. and transfer them to wire rack.
Glaze: Combine all ingredients into small mixing bowl and whisk them until mix is smooth. If necessary, thin glaze with water, stirring in no more than 1/2 tsp. at a time. When scones have cooled for another 10 min. drizzle each one generously with glaze. Makes 8 scones.