• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• Place the sugar in a large bowl and rub in the Meyer lemon zest until evenly blended.
• Stir in the flour, baking powder, and salt.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• Mix in the cream, egg, Meyer lemon juice, and vanilla bean paste until just combined.
• Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
• Place the dough on a lightly floured surface and divide in half. Press each half into a disc about 3/4 inches (2 centimeters) thick. Cut each disc into 4 equal slices to make 8 scones in all.
• Transfer the scones to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops lightly with additional cream, taking care to not let it drip down the sides.
• Bake in the preheated oven until puffed and golden, about 10-12 minutes.
• Allow to cool for 5 minutes before removing to wire rack and cool to room temperature before adding the glaze.

To make the glaze:

• In a small bowl, whisk together the powdered sugar and Meyer lemon zest.
• Slowly whisk in the Meyer lemon juice to form a slightly thickened glaze. If too thin, add a little more powdered sugar. If too thick, add a little more lemon juice.
• Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.