Step 1

Make the scones: Position the oven rack in the top third of the oven and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk the flour, sugar, poppy seeds, baking powder, salt, and lemon zest until well combined.

Step 3

Work the chilled butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Step 4

In a separate bowl, whisk the egg, yolk, and milk until smooth. Pour this into the flour-butter mixture and stir with a fork until moist clumps form (it should be a very rough dough, not a smooth ball).

Step 5

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into an 8-inch round, about 1-inch thick.

Step 6

Using a sharp knife, cut the round into 8 equal wedges. Transfer the scones to a large baking sheet lined with parchment paper. Brush the tops with heavy cream and place in the freezer for 15 minutes.

Step 7

Preheat the oven to 425ºF (220ºC).

Step 8

Brush the chilled scones with more cream, then bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Make the glaze: While the scones are cooling, whisk the powdered sugar with 2 tablespoons of lemon juice and the vanilla extract until smooth. If the glaze is too thick, add more lemon juice, 1 teaspoon at a time, until it reaches the desired consistency.

Step 11

Once the scones have cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before serving. Enjoy!