Ingredients:

  • 375g all-purpose flour
  • 100g granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon zest
  • 115g unsalted butter, frozen solid
  • 120ml heavy cream
  • 60ml buttermilk
  • 1 large egg
  • 120g powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon heavy cream

Instructions:

  1. The Zest-Press Phase: In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. Use your fingertips to rub the fresh lemon zest into the sugar until fragrant.
  2. The Cold-Chain Grating: Using a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork or bench scraper until the butter shards are evenly coated.
  3. Liquid Integration: In a separate small bowl, whisk together 120ml heavy cream, buttermilk, and the egg. Pour the wet mixture into the dry ingredients.
  4. Folding: Gently fold the dough until just combined. Do not overwork. Turn out onto a floured surface and fold the dough over itself 3-4 times to create layers.
  5. Chilling: Shape the dough into an 8-inch disc and chill in the freezer for 15 minutes to reset the butter temperature.
  6. Baking: Preheat oven to 400°F (200°C). Cut the disc into 8 wedges. Place on a parchment-lined baking sheet and bake for 18 minutes or until the edges are golden brown.
  7. Glazing: Whisk powdered sugar, lemon juice, and 1 teaspoon heavy cream until smooth. Drizzle over cooled scones.