Preheat Your Oven

• Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
• Combine the Dry Ingredients
• In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. This ensures an even distribution of ingredients.
• Cut in the Butter
• Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. Be gentle—keeping the butter cold is key to flaky scones.
• Incorporate the Lemon Flavor
• Stir in the lemon zest, making sure it’s evenly mixed for a burst of citrusy flavor in every bite.
• Mix the Wet Ingredients
• In a separate bowl, whisk together the buttermilk, lemon juice, and lightly beaten egg. Slowly pour this mixture into the dry ingredients, stirring just until the dough comes together. Avoid overmixing to keep the scones tender.
• Shape the Dough
• Transfer the dough to a lightly floured surface. Gently press it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
• Bake to Golden Perfection
• Place the scones on the prepared baking sheet, leaving a bit of space between each one. Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
• Optional: Add a Lemon Glaze
• While the scones cool slightly, prepare the glaze by whisking powdered sugar with fresh lemon juice. Drizzle it over the warm scones for an extra touch of sweetness.
• Tips for Best Results:
• Don’t twist the cutter or knife when shaping the scones—it can seal the edges and prevent them from rising properly.
• Keep an eye on the baking time; overbaking can make the scones dry.