Makes 8 Scones
For the scones: 2 1/2 cups all-purpose flour, plus more for forming scones 1/2 cup sugar 2 tablespoons poppy seeds 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 3/4 cup plus 2 tablespoons buttermilk 1 large egg 1 teaspoon vanilla extract 2 tablespoons lemon juice 2 tablespoons fresh lemon zest For the glaze: 1/2 cup powdered sugar, plus more if needed 1 1/2 tablespoons lemon juice, plus more if needed
1 In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Add the cubed butter. Using your hands or a pastry cutter, rub or cut the butter into the flour mixture until it resembles small, coarse peas. It's okay to have a few larger chunks of butter remaining.
2 In a small bowl, whisk together the buttermilk, egg, vanilla extract, lemon juice, and lemon zest. Add to the dry ingredients. Using a wooden spoon or flat spatula, stir until the dough gathers together in an uneven ball (I actually use my hands at this point) — the dough will be pretty wet.
3 Take out a large wooden board (or use a clean table or counter) and sprinkle generously with flour before turning out the dough onto the surface. With well-floured hands, quickly gather the dough into a ball and pat or push it down so it's circular in shape and about 1-inch thick. Cut into 8 wedges.
4 Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the scones so they're lying flat on the sheet, 2 to 3 inches apart. Bake for 15 to 20 minutes, or until tops are lightly brown. Cool on the pan for 5 minutes before transferring to a rack.
5 While cooling, prepare the glaze: Stir together the powdered sugar and lemon juice with a fork. Adjust consistency with a little more sugar or lemon juice as needed if too thick thin or thick.
6 Drizzle the glaze over the slightly warm scones with a fork or spread with a pastry brush. Allow to cool completely before serving.