Preheat oven to 400˚F. Spray 10 - 3½-inch (or 8 - 4½-inch) tart pans with baking spray. Place on a sheet pan. Set aside.

Combine sour cream, half and half and lemon juice. Stir till smooth.

Add egg and vanilla. Stir and set aside.

Cut butter into approximately ½-inch pieces. Set aside.

Place flour, sugar, baking powder, lemon zest and salt in the bowl of a food processor. Pulse a few times to combine. Add butter pieces and pulse on and off 10-12 times or until butter is incorporated, but still in small pieces similar to a coarse meal.

Add white chocolate chips and pulse one more time. Transfer mixture to a large bowl. Make a well in the center of the flour mixture. Add sour cream mixture and stir with a wooden spoon or sturdy spatula until all dry ingredients are incorporated. The dough will be quite stiff.

With a large scoop or spoon, divide the dough evenly between the tart pans. Wet one hand with warm water and lightly press on the dough to even surface. Re-wet hand as needed to prevent sticking.

Place in oven and immediately lower temperature to 350˚F. Bake for 15-18 minutes or until light golden brown and scone is firm when lightly touched in the center.

Remove from oven and cool for 10 minutes then remove tarts from pans by inverting onto cooling rack. Cool for 20 minutes then drizzle with Lemon Cream Cheese Drizzle.

Combine cream cheese and 1 tablespoon milk (or half and half) in a medium-size bowl. Whisk until smooth. Gradually add rest of the milk, stirring till smooth.

Add lemon juice and stir until well incorporated. Add 1½ cups powdered sugar and stir until all sugar is incorporated and icing is smooth and lump-free. If too thin, add more powdered sugar till icing is thick enough to drizzle nicely.

Drizzle icing over scones with a small spoon or a fork. Cool until icing is set.