1-Preheat and Prep: Heat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Measure everything out to keep things smooth.

2-Mix Dry Ingredients: In a large bowl, whisk 2 cups all-purpose flour, ½ cup white sugar, and 1 tablespoon baking powder.

3-Cut in Butter: Add ¾ cup cold salted butter, cubed. Work it in with a pastry cutter or fingers until pea-sized pieces form. If using unsalted, add ¼ teaspoon salt.

4-Combine Wet Ingredients: In another bowl, mix ¼ cup heavy cream, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 whole egg, and 1 teaspoon vanilla extract.

5-Form Dough: Pour wet into dry. Stir just until it comes together. Turn onto a floured counter and gently knead into a ball.

6-Shape Scones: Divide dough into three 1-inch (2.5 cm) thick rounds. Cut each into four wedges, making 12 total.

7-Ready for Oven: Place on the sheet. Brush with heavy cream and sprinkle cane sugar on top.

8-Bake: Oven for 15 to 17 minutes until golden brown. Cool on sheet 10 minutes.

9-Add Icing: Whisk 1 cup powdered sugar, 3 to 4 tablespoons heavy cream, and 1 teaspoon lemon zest into a pourable glaze. Drizzle over warm scones.