Lemon Cream Scones

In a large bowl, mix together the all-purpose flour, granulated sugar, salt, and baking powder.
Using your fingers or a pastry cutter, rub the cold butter into the flour mixture until it forms large flakes. Stir in the lemon zest and refrigerate the mixture.
In a separate bowl, whisk together the whipping cream and fresh lemon juice. Add this to the flour mixture, stirring gently to combine.
Turn the mixture out onto a lightly floured surface. Use your hands to bring the dough together—it will be crumbly at first but should form a cohesive dough as the butter softens slightly. If needed, add an extra tablespoon of cream, lemon juice, or milk.
Pat the dough into a disc approximately 8 inches (20 cm) in diameter. Transfer the disc to a baking sheet lined with parchment paper.
Chill the dough in the refrigerator while preheating the oven to 400°F (200°C).
Once chilled, cut the dough into 8 equal wedges. Bake for 20 minutes, or until the scones are light golden brown.
Remove the baking sheet from the oven and transfer the scones to a wire rack to cool for about 5 minutes.
While the scones cool slightly, prepare the glaze by mixing the powdered sugar, lemon zest, and lemon juice until smooth.
Drizzle the glaze generously over the scones. If desired, sprinkle with sanding sugar for an extra touch of sparkle.
Allow the glaze to set for a few minutes before serving.