Scottish Lemon Scones

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine the all purpose flour, baking powder, baking soda, salt, sugar, poppy seeds, and grated lemon rind in a large mixing bowl.

Cut the cold butter into small cubes and add to the dry ingredients. Using a pastry cutter or fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs.

Whisk together the egg and buttermilk in a small bowl. Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined, being careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and gently pat it into a round disc about 3/4 inch thick. Using a sharp knife or scone cutter, divide the dough into 4 equal wedges or rounds.

Place the scones on the prepared baking sheet and bake for 12-15 minutes until golden brown on top.

Remove the scones from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Whisk together the sifted icing sugar and lemon juice in a small bowl to create a smooth glaze. Drizzle the glaze over the cooled scones before serving.