• To begin, preheat your oven to 425 degrees.
• In a mixing bowl, combine the flour, baking powder, sugar, and salt. Stir it together.
• Slice up 6 tablespoons of the cold butter. Drop it into the flour mixture. With a pastry blender, cut in the butter, until there are no butter bits larger than a pea.
• Add the lemon zest into the flour mixture, stir.
• Measure out the cold "half & half." Add in the vanilla extract and stir it together. Pour it into the bowl and stir until just combined.
• Turn the dough out onto a floured surface and pat it into a square, about ¾ inch thick and 8 inches on a side. With a knife, cut the square into 9 squares, like a tic-tac-toe board. Cut each of those squares in half diagonally. Place them on a baking sheet or baking stone that is lined with parchment paper.
• Take the remaining ½ tablespoon of butter and cut it into little bits. Place one bit on the top of each scone.
• Bake the scones for 10 - 12 minutes, or until they are just starting to get a golden color here and there.
• Transfer the scones to a cooling rack and prepare the glaze.

For the Glaze:

• Combine the lemon glaze ingredients in a small bowl and whisk until smooth. Add small amounts of additional lemon juice if needed to make a good brushing or drizzling consistency.
• Brush or drizzle the glaze over the scones.
• Enjoy!