Ingredients
2cupsall-purpose flourscoop and level
½cupgranulated sugar
2½tbsppoppy seeds
2tspbaking powder
¼tspbaking soda
½tspsalt
6tbspunsalted butter
½cupheavy cream
1½tbsplemon zest
1½tbspfresh lemon juice
¼tsplemon extract
1largeegg
1cuppowdered sugar
2tbspfresh lemon juice
Preparation
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.
In a mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Add butter to flour mixture and cut using a pastry cutter until it resembles a coarse meal. Chill inside the refrigerator.
In a small mixing bowl whisk together cream, lemon zest, lemon juice, lemon extract, and egg until well combined.
Add cream mixture to the dry ingredients and stir using a spatula until it starts to come together.
Gently roll the mixture by hand several times until it has come together well.
Pour the mixture onto a floured surface, dust top lightly with flour then gently pat and shape into a 7×7-inch square. Cut into 9 equal squares, then cut each square in half on a diagonal to create two triangles.
Transfer to prepared baking sheet spacing scones evenly apart, and brush tops lightly with cream.
Bake in preheated oven for 10 to 14 minutes until set. Transfer to a wire rack, let cool slightly then spoon lemon glaze over tops and spread to edges.
. Allow glaze to set at room temperature. Store in an airtight container.
In a small mixing bowl whisk together powdered sugar and lemon juice until well combined. Add a little more lemon juice or a little more powdered sugar as needed.
