Cherry Lemon Scones

In a small bowl, whisk together the egg, sour cream, and lemon extract. Set the mixture in the fridge.
To a medium sized mixing bowl, add in the brown sugar and zest in the lemon. Use your fingers to rub the zest and sugar together to help release some of the oil from the zest.
Add in the flour, baking powder, and salt. Cube up your cold butter stick and add it into the dry ingredients.
Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
Make a well in the center of the ingredients, then pour in the sour cream/egg mixture. Lightly mix the ingredients together, then add in the cherries.
Use your hands to lightly knead the scone dough together until it comes together.
Form the dough into a circle that is 6" in diameter. Cover the dough and let it rest in the freezer for at least 30 minutes, up to overnight.
Preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
Slice the scones into 8 equally sized triangles. Evenly space them apart on the lined baking sheet.
If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 15-20 minutes, or until the scones are golden brown on top.

Add the powdered sugar to a small mixing bowl. Slowly add in lemon juice until the glaze reaches the consisteny you want (I tend to make mine quite thick!)
Once the scones have cooled to room temperature, top them with the glaze. Serve and enjoy!