Position rack in center of oven and preheatto 425°F. Line large heavy-duty rimmedbaking sheet with parchment paper.Finely grate enough peel from lemonsto measure 6 teaspoons; set grated peelaside. Squeeze enough juice from 1 lemonto measure 1 tablespoon (seal remaininglemons in plastic wrap and reserve foranother use).
Whisk flour and 1/2 cup sugarin medium bowl to blend.
Add 1 1/4 cupschilled whipping cream, 1 tablespoonlemon juice, and 4 teaspoons finely gratedlemon peel; stir gently to combine.
Gather dough together and turnout onto lightly floured work surface;knead briefly, 4 to 5 turns. Pat or roll outdough to 1-inch-thick round. Using 2 1/2-to2 3/4-inch-diameter cookie cutter or biscuitcutter dipped in flour, cut out rounds.Reroll dough scraps and flatten to 1-inchthickness; cut out additional rounds.
Transfer scones to prepared rimmedbaking sheet, spacing scones about 1 inchapart. Using thumb, push down centerof each scone to make deep indentation.Spoon about 1/2 teaspoon preserves intoindentation of each scone.
Whisk remaining 2 tablespoons sugar,2 tablespoons heavy whipping cream, and2 teaspoons finely grated lemon peel insmall bowl to blend.
Brush top of sconesgenerously with lemon glaze.
Bake sconesuntil golden and cake tester insertedhorizontally into center of scone comes outclean, 18 to 20 minutes.
Transfer thumbprintscones to rack and cool slightly.
