• Preheat oven to 400℉. Lightly grease a baking sheet.
• In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
• Add cold butter chunks, and use a pastry/dough cutter or fork to cut up and incorporate butter into the dry ingredients until it resembles a fine crumble.
• In a separate bowl, lightly whisk cold egg, ¾ cup cold heavy cream, vanilla extract and 1 tablespoon lemon juice.
• Add wet ingredients to dry ingredients and use a spoon to combine together until just incorporated. Do not overmix! Mixture will be relatively dry and crumbly, just moist enough to form into a flaky ball. If it’s too dry to form a ball add a tablespoon or two more heavy cream.
• Move dough to a clean, dry working surface. Form a 1-inch thick round disk. Use a bench or regular knife to cut the round into 6 even-sized wedges.
• Move each wedge onto baking sheet, lightly pressing any loose pieces into the scones. Use a basting brush to brush the tops of the scones with heavy cream (about a tablespoon in total).
• Bake at 400℉ for 15-18 minutes, until scones are set and light golden brown.

Lemon Glaze

• Let scones cool for at least 10 minutes before glazing with powdered sugar mixed with 1 tablespoon lemon juice.