2cups(250 g) all purpose flour, plus more for dusting work surface
3Tablespoonsgranulated sugar, plus more for sprinkling on top
1Tablespoonlemon zest
1Tablespoonbaking powder
½teaspoonsalt
4Tablespoonsfrozen unsalted butter, (see notes)
1large egg
1Tablespoonfresh lemon juice
½teaspoonalmond extract
Glaze
1cup(120 g) confectioners’ sugar, sifted
1-2Tablespoonsfresh lemon juice
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large measuring cup, whisk together ⅔ cup heavy cream and poppy seeds. Set aside for 10 minutes.
In a large bowl, whisk together flour, sugar, lemon zest, baking powder and salt.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
To the measuring cup with cream and poppy seeds, add egg, lemon juice and almond extract. Whisk until combined.
Add wet ingredients to flour mixture. Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!)
Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet. Brush the scones with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
For the glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over scones and serve.
Notes
Frozen butter is easier to shred on a box grater. If you don't have a grate, cut the butter into 1/4-inch pieces and use a pastry cutter or two forks to cut the butter into the flour mixture.Fresh lemon juice is a must. Bottled lemon juice doesn't provide as much flavor.Store in an airtight container at room temperature for 3 days. Scones are best when eaten the day they are baked.Freeze scones (baked or unbaked) for up to 3 months. Wrap in plastic wrap and store in an airtight container in the freezer.