In large bowl whisk flour, sugar, baking powder and salt

Add lemon zest and cut in butter with pastry blender, until largest pieces of butter are about the size of peas.

In small bowl of blend cream and egg.

Stir with fork to blend wet and I dry ingredients. Don't overwork.

Set the rough ball of dough on floured work place.

Shape gently into 2 round discs about 1 inch thick and 5-6 inches in diameter.

With sharp knife cut each round into 6 wedges. making a total of 12 wedges.

Place on cookie sheet and bake 15-18 minutes @ 400°F.

Bake until golden brown and a toothpick comes out clean.

While scones are baking prepare powdered sugar and lemon juice glaze.

When scones have cooled drizzle glaze even amounts over each scone.