Instructions
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
Step 3: Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Step 4: In another bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice.
Step 5: Add the wet ingredients to the dry ingredients and mix until just combined.
Step 6: Turn the dough onto a floured surface and gently knead a few times.
Step 7: Pat the dough into a circle and cut into wedges.
Step 8: Place the scones on the prepared baking sheet and bake for 15–18 minutes until lightly golden.
Step 9: In a small bowl, whisk together powdered sugar and milk or lemon juice to make the glaze.
Step 10: Drizzle the glaze over the warm scones and let set before serving.
Storage and Reheating Tips
Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven at 300°F (150°C) for a few minutes. Glazed scones can also be frozen for up to 2 months; thaw and warm before serving.
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