I made some lemon scones to serve with the strawberries I put up the other day. Lemon and strawberries go together so well.
Mix 1/4 C. of heavy cream with 1/4 C. of sour cream in a bowl. Add 1 egg, 1 tsp. of vanilla extract and the zest and juice of 1 lemon. In the bowl of your food processor, mix 2 C. flour with 1/3 C. sugar, 2 tsp. of baking powder and 1/4 tsp. of salt. Add 6 tablespoons of cold butter cut into cubes. Pulse just until the butter is mixed in with the flour mixture. Stir this into your wet mix and mix just until combined. The mix will be shaggy.
Scoop the mix onto a parchment covered cookie sheet. Bake at 375 degrees for about 18 minutes. The should just begin to brown on the edges.
While they bake, mix 1 C. confectioners sugar with the juice and zest of 1 lemon. Add additional confectioners sugar until the glaze is very thick.