Preheat oven to 350 degrees.

In a small bowl, mix cream with egg, lemon zest and rosemary and allow to sit for 10 minutes to let flavor enhance.

In a large bowl, sift together flour, sugar, baking powder, and salt.

Add the softened butter to the flour mixture, and mix the butter in by hand by squeezing it in. Do this lightly until the butter is fully incorporated.

Add the cream mixture into the flour mix, and stir until just combined. If it's too crumbly, you may need a little extra heavy cream. If it's too wet, add a little more flour.

Place dough onto a floured surface and lightly press it together until it forms a circle, about 1/2 - 3/4" thick. Press down with your hands so the circle is even and flat.

Cut the circle like a pizza, into 12 wedges. The easiest way to make this even is to cut the circle in half, and then cut each half in half, and continue until you have 12 even wedges.

Place the wedges on a prepared baking sheet (lined with aluminum foil).

Bake for about 18 minutes, or until they just start to get a little bit of color.

Cool completely.

To make the icing, add all of the ingredients to a bowl and stir completely. If it is too thick, add a little more milk until it has the desired glaze consistency. This depends on how thick of an icing you prefer on scones.

Carefully dip the top of each cooled scone in the glaze. Next, place each scone on a wire rack to set. I like to put aluminum foil or parchment paper until the wire rack, so when the glaze drips a bit, the clean up is easier. Note that I mean that the paper goes UNDER the rack itself - not between the scones and the wire rack. The scones set directly on the wire rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.