5tablespoonsunsalted butter, cold and cubed (70 grams)
¾cupcold heavy cream(177 ml)
Coarse sugar, for sprinkling (optional)
For the glaze:
1cuppowdered sugar, sifted (227 grams)
2-3tablespoonsfreshly squeezed lemon juice
Preheat oven to 400°F. Line a sheet pan with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds. Cut the butter into the dry ingredients with a pastry blender or fork.
Whisk together the heavy cream and egg. Make a well in the center of the dry ingredients and add the cream mixture. Stir with a spoon until mixture mostly together into a ball. There may be some dry crumbs.
On a lightly floured surface, pat the dough to be about 1 inch tall and shape into a rectangle. Cut into triangles. Transfer to the prepared sheet pan and brush with additional heavy cream. Sprinkle with coarse sugar, if using.
Bake until edges turn golden brown, about 20-22 minutes. Let cool completely.
To make the icing, whisk together the sifted powdered sugar and 2 tablespoons of the lemon juice. Add an additional tablespoon of lemon juice if necessary to achieve desired consistency. Drizzle over cooled scones and let set 10 minutes before serving.