In small bowl, mix flour, sugar, salt and baking powder.

Cut in cold, cubed butter, until mixture resembles coarse crumbs.

In small bowl, combine beaten egg, heavy cream, and lemon extract. Add to dry ingredients. Mix until moistened. Stir in lemon zest. Turn onto a floured surface. Knead gently 6 to 8 times, pat into a 6 inch circle, cut into 4 wedges. Place on a baking sheet lined with parchment paper,

Lightly push thumb into each scone. Fill indentation with your favorite jam, jelly, preserves or lemon curd. Sprinkle with sugar.

Bake at 425º for 15 minutes.