To prepare this recipe, begin by preheating the oven to 350°F and lining a baking sheet with parchment paper. Set aside.

In a medium-sized bowl, sift together the flour, sugar, baking powder, and salt. Next, stir an egg, lemon zest, and vanilla into cream and let it sit for 10 minutes to steep.

Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture to the flour mixture and stir gently with a fork until combined. The mixture should be crumbly.

Turn the dough onto a floured surface and press it together into a rectangle. Roll it out until it's about 3/4-inch thick and 18×10-inches. Trim the edges with a knife, then cut the dough into 12 even squares or rectangles. Cut each piece in half diagonally to form two triangles.

Transfer the triangles to the prepared baking sheet and bake until they're just beginning to turn golden brown, which should take around 18 minutes. Let the scones cool for 15 minutes on the baking sheet, then remove them to a wire rack to cool completely.

While the scones are cooling, make the glaze by stirring together lemon zest, lemon juice, salt, and milk, and allowing it to sit for 10 minutes or so. Whisk powdered sugar into the milk, adding more if a thicker consistency is desired. Once the glaze is smooth, dunk each cooled scone into the glaze and allow it to set for about 1 hour before serving. Enjoy!