Place your butter in the freezer for about 20 minutes before you are ready to start.
Line an 8.5x4.5" loaf pan with parchment paper. Set aside. Preheat your oven to 375°F
In a medium to large bowl, weigh out your sugar and then zest your lemon into the sugar.
Using your fingers, rub the sugar and lemon zest together. As you do this, the oils in the zest will be released into the sugar and create a yellow sandy mixture.
Add your flour, salt, baking powder, and baking soda into the sugar mixture and mix well.
Remove your butter from the freezer and drop it into your dry ingredients to lightly coat the butter. This makes it easier to handle while grating. Using a coarse grater, grate into the flour mixture. I find it helpful to grate half, mix throughout dry ingredients and then grate the second half, and mix in.
Create a well in the center of the bowl and pour your heavy cream, beaten egg, lemon extract, lemon juice and vanilla into it.
Using a fork or a rubber spatula, push the sides into the wet ingredients and begin to bring your dough together.
The dough can be sort of in large clumps, I take that and place it into the loaf pan, gently pressing the pieces into each other to fill the spaces evenly.
When your oven is ready, remove your loaf pan from the freezer. If you do not plan to make the glaze, I recommend lightly brushing the top of your loaf with cream and sprinkling with demerara or turbinado sugar for a little extra sweetness and texture.
Bake your loaf on the center rack of your oven for about 45-50 minutes. The internal temperature in the center when removed should read about 190°F and the top of the loaf should have a golden crust.
Remove your loaf from the pan and place on a wire cooling rack to cool.
After loaf has cooled for about 30 minutes, prepare your glaze.
In a small bowl, add powdered sugar, lemon juice, vanilla and pinch of salt. Whisk together. Glaze will be thick but ribbon off spoon or whisk easily.
Pour or drizzle glaze over loaf. Slice and enjoy! Store scone loaf in an airtight container for 2-3 days.
