Combine all the dry ingredients in a large bowl, whisk them together, and then add the zest in.
Take your cold butter and pre-slice it a bit to help you blend it in. Then take your pastry blender and cut the butter in until it's crumbly.
Beat your egg and then add it to the cream.
Add in your lemon juice, which is going to sour the cream so don't worry when it curdles.
Take the cream mixture and combine it with the dry ingredients until just mixed in.
When combined, turn it out onto a lightly floured surface. You can make a rectangle or square and cut it into 8-12 pieces. Whatever shape you make, make them 1 inch thick. Place each scone on a baking sheet with two inches of space between them.
Bake in the preheated oven until risen and browned on top, about 17-20 minutes.
Enjoy plain or with jam, or even better use them for classic strawberry shortcake.
Notes
Nutritional values will depend on how large you make the scones.