Freeze butter for 15 minutes. Next, cut chilled butter in half lengthwise. On its side, cut lengthwise again. Thinly slice butter.
Place parchment paper on a baking pan and set it aside. Using flour, lightly dust a workspace that has been cleaned.
Put the sugar and lemon zest in a big bowl and mix them together. Use your hands to mix the zest into the sugar.
In a small bowl, mix egg yolk, vanilla, and ½ cup heavy cream with a fork. Pour the mixture into the well. Slowly mix wet and dry ingredients with a fork.
– Serving: 1scone – Calories: 455kcal – Carbohydrates: 46g – Protein: 6g – Fat: 28g – Saturated Fat: 17g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 7g – Trans Fat: 0.5g – Cholesterol: 116mg – Sodium: 289mg – Potassium: 137mg – Fiber: 2g – Sugar: 20g – Vitamin A: 927IU – Vitamin C: 4mg – Calcium: 170mg – Iron: 2mg