Lemon Poppy Seed Scones

• 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 

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda & salt. Using a pastry cutter cut in butter until mixture resembles very coarse meal. Pour in heavy cream, them add ¼ c. lemon juice, stirring just until dough forms.

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.