Line a large cookie sheet with parchment paper, or if you have a scone pan, spray the bottom and sides with baking spray, and set aside.

SCONES: Sift the flour, baking powder, salt, nutmeg and sugar in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla extract, lemon extract and heavy cream. Stir the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the lemon zest and juice to the dough. Use your hands to incorporate all the ingredients together.

Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet or scone pan.

TOPPING: In a small bowl, whisk together the egg, cream and vanilla extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar (or sprinkles) on top of each scone. Allow scones to chill in the refrigerator for 1-3 hours before baking.

Once the scones have chilled, preheat oven to 375-degrees. Bake scones in 375-degree oven for 23-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.