Preheat oven to 400℉.
Cut the butter into small cubes. Place cubes onto a small plate or bowl and place into freezer while preparing other ingredients.
Into the bowl of a food processor place flour, salt, baking powder and sugars. Process until well combined.
To the processor add the cold butter. Pulse until butter resembles small peas. The flour mixture should look crumbly (see photos above). Transfer to a medium sized bowl.
Prepare lemon zest. Add zest to cold heavy whipping cream along with lemon extract. Stir well.
Make a well in center of flour mixture and pour cream into well. Using hands mix until a ball is formed.
Lightly flour a flat surface and transfer dough onto surface. Using a rolling pin, roll dough out to 1 inch thickness also forming into a rectangle as best as possible.
Cut dough into 2 inch squares and then cut the squares in half forming triangles.
Place cut dough onto ungreased cookies sheets, making sure to leave about an inch around each scone. Bake for 12-17 minutes or until lightly golden. Rotate trays halfway through baking.
Remove scones from oven and let cool to room temperature on the cookie sheets.