Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  In a separate bowl, whisk together the cream, lemon zest, lemon juice, and egg.

Pour the wet ingredients into the dry mixture and stir until just combined—do not overmix.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

  Shape into a 1-inch thick round disc. Cut into 8 wedges or use a biscuit cutter for round scones.

Place scones onto the prepared baking sheet. Sprinkle tops with a little sugar if desired.

  Bake for 15–20 minutes or until golden brown and set in the center.

 Let cool slightly before serving warm.