Author Sugar Sprun Run

2 cups 250 g all-purpose flour
⅓ cup 70 g granulated sugar
1 ¼ teaspoon baking powder
¼ teaspoon salt
½ cup 113 g very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
1 Tablespoon poppy seeds
1 ½ Tablespoons fresh lemon zest¹
½ cup 120 ml heavy cream
¼ teaspoon vanilla extract

Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
2 cups (250 g) all-purpose flour,⅓ cup (70 g) granulated sugar,1 ¼ teaspoon baking powder,¼ teaspoon salt
Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.
½ cup (113 g) very cold unsalted butter,1 Tablespoon poppy seeds,1 ½ Tablespoons fresh lemon zest¹
Combine heavy cream and vanilla extract in measuring cup and then drizzle over the mixture in the food processor. Pulse until dough is beginning to clump together (see photo in post for visual).
½ cup (120 ml) heavy cream,¼ teaspoon vanilla extract
Transfer dough to a lightly floured surface and fold the dough in half and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step several times while being careful to not overwork the dough.
Gently form dough into a 6” disc and cut into 8 even wedges (press straight down with the knife, don’t saw into the dough, this will help keep your scones from falling over in the oven).
Transfer to prepared baking sheet and transfer to 375F (190C) preheated oven. Bake for 15-17 minutes or until edges are beginning to turn golden. Allow to cool completely on baking sheet before covering with glaze.

Prepare glaze by whisking together powdered sugar, lemon juice, water, and vanilla extract. Glaze is the right consistency when you raise your whisk out of the bowl and it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl. If glaze is too thin, add a bit more powdered sugar, if it is too thick, add a splash more water.
1 ¼ cups (160 g) powdered sugar,1 ½ Tablespoons lemon juice,1 ½ teaspoons water,¼ teaspoon vanilla extract.
Drizzle glaze over scones or dip the tops of cooled scones into the glaze. Allow glaze to harden (about 15 minutes) before enjoying.