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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the egg, heavy cream (or buttermilk), lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet.
Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
While the scones are baking, make the lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
Allow the scones to cool slightly on a wire rack. Drizzle the lemon glaze over the warm scones.
Serve the scones warm or at room temperature. Enjoy with a cup of tea or coffee!