Lemon-Poppy Scones

Combine the flour, sugar, baking powder, and salt in a large bowl.

Cut the butter into small cubes or grate the butter using the large holes of a box grater. Cut the butter into the dry ingredients. Do this with a pastry blender or by running two knives through the bowl to cut the butter into small pieces. You can also use your hands to break up any large chunks of butter. Break up the butter until the largest pieces are about the size of a pea, but be careful not to overwork the dough. Mix in the poppy seeds.

In a small bowl, whisk together the egg, cream, and lemon zest. Add the wet ingredients to the dry ingredients and mix them together just until they are incorporated; be careful not to overwork the dough or the scones will be tough. At this point the dough should be very loose and crumbly.

Pour the dough onto a floured surface and pat it together into a rectangle about 1 ½ inches high. It will still be loose and you will have lots of floury bits that do not stick together. Fold the dough in half, then pat it back down into a rectangle about 1 ½ inches high. Add any dry bits to the top of the dough, then fold it in half again. Do this 5 to 6 times until the dough is more cohesive; we are creating layers that will help make the scones flaky and light.

Pat the dough into an 8-inch circle, then cut it into 8 wedges. Line a baking sheet with parchment paper and places the scones on top. Lightly brush the top of each scone with cream and then dust on sugar.

Preheat your oven 425°F, then place the baking sheet in the freezer while the oven heats up; this will help them keep their shape.

Bake the scones for 14 to 16 minutes, until the tops start to turn golden brown. Let them cool on the baking sheet for about 5 minutes, then transfer to a cooling rack,

While the scones are cooking, make the glaze. Combine the powdered sugar, butter, and lemon juice in a bowl. If the glaze is very thin, add more powdered sugar.

Once the scones have cooled for about 10 minutes, spoon the glaze on top of each one. Let the glaze harden, then serve.