Lemon Poppy Seed Two-Bite Scones

Step 1

Preheat the oven to 400ºF. Line a baking sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice into a separate bowl. You'll need about 1 tsp of zest and 1 Tbsp juice.

Step 2

In a large bowl, stir together the flour, salt, 1/4 cup powdered sugar, baking powder, poppy seeds, and 1 tsp lemon zest. Make sure these ingredients are well combined.

Step 3

Stir the cream into the dry ingredients until a shaggy ball of dough forms. The dough will be fairly sticky. Turn the dough out onto a floured surface, divide it into three pieces, and shape each piece into a disc (about 3 inches diameter). Cut each disc into six triangles.

Step 4

Arrange the cut scones on the prepared baking sheet. Bake the scones for about 15 minutes, or until they just begin to barely turn golden brown on top.

Step 5

While the scones are baking, place the remaining 1/2 cup powdered sugar in a bowl. Stir in about 1 Tbsp lemon juice, or just enough to form a thick glaze.

Step 6

When the scones have baked, remove them from the oven, let them cool, then drizzle with the prepared lemon glaze.