Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp poppy seeds
  • 1/2 cup unsalted butter, chilled and cubed
  • 3/4 cup cold buttermilk
  • 1 large egg, cold
  • 1 tbsp fresh lemon zest
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp heavy cream

Instructions:

  1. Whisk together the flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
  2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
  3. In a separate small bowl, whisk together the cold buttermilk, egg, and lemon zest.
  4. Pour the liquid mixture into the flour mixture and gently fold the dough with a fork or spatula until just combined; do not over-mix.
  5. Turn the dough onto a floured surface and gently pat it into an 8-inch disc, approximately 1 inch thick.
  6. Cut the disc into 8 equal wedges and place them on a parchment-lined baking sheet with 2 inches of space between each.
  7. Bake at 400°F (200°C) for 18–22 minutes until the edges are pale mahogany-gold.
  8. Whisk together powdered sugar, lemon juice, and heavy cream until smooth, then drizzle over the scones while they are still slightly warm.