1 1/2sticks (170 grams) unsalted butter, cold and cubed
2large eggs, divided
3 tablespoons poppy seeds
2 tablespoons lemon zest
1 1/2 cups (188 grams) powdered sugar
2 tablespoons lemon juice
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract, or other extract
lemon zest, to taste, if desired
Adjust the oven rack to the center position and preheat to 400°F. Line a large baking pan with parchment paper.
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda.
Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
In a separate bowl whisk together the buttermilk, 1 egg, and vanilla extract.
Make a well in the middle and add the liquid mixture. Mix until just combined. Don’t over mix. Mix in the lemon zest and poppy seeds.
Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones.
Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.
Whisk all glaze ingredients together until thick but still pourable. Spread over cooled scones and let stand until set.