Lemon Poppy Seed Scones

• Preheat the oven to 350°. Lightly grease 2 baking sheets or use parchment paper or silicone baking sheets. Set aside.
• In a small bowl, using a fork or your fingertips, rub 1 tablespoon of lemon zest and ⅓ cup sugar together until fully combined and fragrant.
• In a large bowl, combine 3 cups of flour, all of your lemon sugar, ½ teaspoon salt, 2½ teaspoons baking powder, ½ teaspoon baking soda and 1 Tablespoon Poppy Seeds.
• Add the ¾ cup grated butter and cut with a pastry cutter or a fork, until the mixture looks coarse. (You should still see pieces of butter/flour "balls" about the size of small peas)
• Make a well in the middle and add 1 cup of buttermilk. Mix until just combined. If the mixture is still dry, add 1–2 tablespoons extra buttermilk, but not any more than that. Don't over mix.
• Transfer the dough to a floured surface and lightly knead into a ¾-inch-thick rectangle. Cut into triangles using a sharp knife. Place them on our prepared baking sheets. Space them out evenly, about ¼ inches apart.
• Bake for 10-12 minutes or until lightly golden brown.
• Place on cooling rack with parchment paper underneath to catch the glaze.

Lemon Glaze

• Whisk 1 cup of sifted confectioners' sugar and 2 tablespoons lemon juice until your mixture becomes pasty. Add more sugar or juice to achieve the desired consistency.
• Drizzle over warm scones. Serve. Store any extras in an airtight container up to 2 days.