• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, sugar, baking powder, soda and salt. Add the butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse crumbs. I usually take a full 2 to 3 minutes and do this with my fingers.
• Make a well in the center and add in buttermilk, vanilla extract and lemon extract (if using it). Mix with a large spoon until a dough forms and comes together – it will be sticky! Stir in the lemon zest.
• Make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into two 6-inch circles on the floured surface or one larger circle. Cut the circles into 6 or 8 wedges.
• Brush each with some melted butter. Sprinkle with coarse sugar if desired.
• Place the scones on a baking sheet and bake for 10 to 12 minutes – or about 15ish minutes for larger scones. Top with the lemon cream glaze before serving.

lemon cream glaze

• To make the glaze, whisk all ingredients together until smooth. If it seems too thick, add in more milk 1 teaspoon at a time. Drizzle on top of the cooled scones.