Glazed Lemon Scones

I have made this recipe before and was really in the mood for it again last night.
preheat oven to 400 degrees.

Scones:
2 c. flour
1/3 c. sugar
1 TBL baking powder
1/2 tsp salt
finely grated zest of 1 lemon
3 TBL cold unsalted butter, cut into 1/4 inch pieces

mix these ingredients together, using your fingertips rub the butter into the dry ingredients until the mixture resembles fine crumbs or the butter is mixed in.
Make a well in the center of the dry ingredients. Pour in the following:

1 c. heavy or whipping cream
1 egg yolk, slightly beaten
1/2 tsp vanilla extract

Use a fork to blend the liquids within the well. Combine all of the ingredients, just until the dough holds together.

Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk anbout 3/4 inch thick, then cut it as you would a pie into wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.

Bake the scones in the center of the oven until golden brown, about 16-18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.

Lemon Glaze:

1 c. confectioners' sugar
1 TBL fresh lemon juice
1/2 tsp lemon extract
1 TBL melted butter
2 TBL heavy or whipping cream

Mix the glaze until smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 tsp at a time (I haven't had to do this).
When the scones are cooled, drizzle or spread each one generously with the glaze. YUM! (Familyfun March, 2008)