- 2 cups all-purpose flour
- 3 TBSP sugar
- 2 TBSP poppy seeds
- Zest of 2 lemons
- 1 TBSP baking powder
- ½ tsp. salt
- ½ baking soda
- 1 stick cold butter, cut into small pieces
- ½ heavy cream
- ¼ cup plus 1 TBSP of fresh lemon juice
- ½ c. powdered sugar
Using your hand, gather dough together & gently press into a ball. Transfer dough to a parchment lined baking sheet and shape into an 8- inch disk. Cut into 8 wedges & separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes.
Transfer scones to a wire rack and let cool, about 20 minutes.
Meanwhile in a small bowl, mix powdered sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.