Heat oven to 375 degrees F. In a large bowl, combine flour, 1/3 cup of the sugar, lemon zest, baking powder, baking soda and salt, mixing well. Using a pastry blender or two knives, cut butter and cream cheese into flour mixture until the size of small peas. Stir in egg and egg yolk; mix well. Add whipping cream and lemon juice, mixing just until dough comes together. Knead in bowl 3 or 4 times; transfer to a parchment lined baking pan.
Pat dough into an 8-inch round about 1 inch thick. Sprinkle with remaining 2 teaspoons sugar. Using a large knife cut dough into 12 wedges cutting all the way down to parchment paper; do not separate wedges.
Bake 22 to 24 minutes or until golden brown. Cool on wire rack 15 minutes before serving.
Cool on wire rack 15 minutes before serving. Serve warm or at room temperature.
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