Using a pastry cutter or two knives, cut butter into flour until mixture resembles coarse crumbs. Add cream mixture to flour mixture, and stir gently with a fork until combined. Mixture should be crumbly.
Turn dough onto a floured surface and press together into a rectangle. Roll out until dough is about 3/4-inch thick and 18×10-inches.
Trim edges with a knife, then cut into 12 even squares or rectangles. Cut each piece in half diagonally to form two triangles.
Transfer triangles to prepared baking sheet and bake until just beginning to turn golden brown, about 18 minutes.
Let cool 15 minutes on baking sheet, then remove to a wire rack to cool completely.
While scones cool, make the glaze:
Stir together lemon zest, lemon juice, salt, and milk, and allow to sit for 10 minutes or so.
Whisk powdered sugar into milk, adding more if a thicker consistency is desired.
Once smooth, dunk each cooled scone into the glaze. Allow to set before serving, about 1 hour. Enjoy!
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