• Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
• Set out a sheet of parchment paper. Using the fine edge of a grater, grate butter onto the parchment paper. Place it in the freezer while you prepare the remaining ingredients.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, poppy seeds, and salt.
• Remove grated butter from the freezer. Using a fork, incorporate it into the dry ingredients.
• In a separate bowl, whisk together the heavy cream, eggs, lemon juice, and lemon zest.
• Add the wet ingredients to the dry ingredients. Mix until just combined.
• On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking.
• Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
• Brush scones with heavy cream, making sure to cover all exposed edges.
• Bake the scones for 18-23 minutes, or until golden brown.

Glaze

• In a small bowl, whisk together the confectioners’ sugar and lemon juice. Add more lemon juice until you reach the desired consistency.
• Drizzle glaze over the scones.