Lemon Poppy Seed Two-Bite Scones

Ingredients

• 1 fresh lemon
• 1.25 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup powdered sugar, divided
• 2 tsp baking powder
• 2 tsp poppy seeds
• 1 cup heavy whipping cream

Directions

1. Set the oven to 400ºF, and cover a baking sheet with parchment. Grate the yellow peel from the lemon with a zester or a fine cheese grater, then squeeze the lemon into another bowl. You want about 1 tsp zest and 1 Tbsp juice.
2. In a large mixing bowl, combine the all-purpose flour with the salt, 1/4 cup powdered sugar, baking powder, poppy seeds, and 1 tsp lemon zest. Stir until everything is evenly distributed.
3. Pour the cream over the dry mixture and stir just until it gathers into a rough dough. It will feel quite sticky. Move the dough to a floured work surface, separate it into three portions, and pat each one into a round disc about 3 inches across. Slice every disc into six wedges.
4. Place the shaped scones on the parchment-lined baking sheet. Bake for about 15 minutes, stopping when the tops are only starting to take on a pale golden color.
5. As the scones bake, add the remaining 1/2 cup powdered sugar to a bowl. Mix in about 1 Tbsp lemon juice, using just enough to make a thick glaze.
6. After baking, take the scones out of the oven and allow them to cool. Finish by drizzling them with the lemon glaze.