Lemon Poppy Seed Scones: Tender and Flaky

Instructions:

1. Whisk together the flour, sugar, baking powder, salt, and poppy seeds in a large bowl.
2. Add the chilled, cubed butter to the dry mixture. Use a pastry cutter or forks to work the butter into the flour until it resembles coarse crumbs with some pea-sized chunks remaining. Stir in the lemon zest.
3. In a separate small bowl, whisk together the cold buttermilk, egg, and 1 tablespoon of lemon juice.
4. Pour the liquid mixture into the dry ingredients. Using a spatula, gently fold until a shaggy mass forms; stop as soon as no streaks of dry flour remain.
5. Turn the dough onto a floured surface and gently pat it into an 8-inch disc, approximately 1 inch thick.
6. Cut the disc into 12 equal wedges and place them on a parchment-lined baking sheet.
7. Bake at 400°F (200°C) for 18-22 minutes until the tops are mahogany-colored and the edges are golden brown.
8. While scones cool slightly, whisk together the powdered sugar, 2 tablespoons of lemon juice, and buttermilk until smooth. Drizzle the glaze over the warm scones.