Preparation

• Place a rack into the center of the oven and preheat to 400 degrees F.
• Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, salt, and lemon zest.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• In a small mixing bowl, whisk together the egg and soured milk.
• Pour the mixture into the dry ingredients and stir until it just comes together. Knead and fold it together about 8 to 10 times.
• Prepare a flat surface by dusting it with flour, and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk to the prepared baking sheet.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and allow to cool for 10 minutes.
• In a medium microwavable bowl, whisk together the confectioners’ sugar, lemon juice and butter.
• Place bowl into the microwave and set on high for 45 seconds. Whisk again and allow to sit for a few minutes to cool.
• Drizzle the glaze over scones and serve.