For the Scones:
Prepare the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If you’re making smaller scones, you’ll need 2 sheet pans. Set an oven rack in the middle position.
Chill the Cream and Melt the Butter:
Measure 1 cup of heavy cream and place it in the freezer for 10 minutes. Meanwhile, melt the butter in a microwave-safe bowl, covered with a paper towel, for 1 minute. If it’s not fully melted, continue microwaving in 10-second intervals until melted. Set the butter aside to cool slightly.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, sugar, cornstarch, poppy seeds, baking powder, baking soda, salt, and lemon zest.
Prepare the Cream and Butter Mixture:
After chilling the heavy cream for 10 minutes, combine it with the melted butter. Stir with a fork until small clumps or globules form in the mixture.
Combine Wet and Dry Ingredients:
Add the cream-butter mixture to the dry ingredients and stir with a rubber spatula until all the flour is incorporated. The dough will be thick, similar to cookie dough. Avoid overmixing, but ensure all the dry bits of flour are combined.
Shape the Scones:
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop out mounds of dough onto the prepared baking sheet, spacing them at least 2 inches apart.
Chill the Scones:
Refrigerate the unbaked scones for at least 15 minutes (longer is fine if needed).
Bake the Scones:
Bake the scones for 12 minutes, then check for doneness. They should be light golden brown. Depending on your oven, baking may take 15-20 minutes. Once baked, remove the scones from the oven and transfer them to a wire cooling rack.
For the Lemon Glaze:
Prepare the Glaze:
While the scones are baking, combine the powdered sugar, milk (or half and half), and lemon juice in a medium bowl. Whisk until smooth and thick but still spoonable. If the glaze is too thin, add more powdered sugar. If too thick, add a little more milk.
Glaze the Scones:
Once the scones have cooled slightly, place a sheet pan or foil under the cooling rack. Spoon the glaze over the scones, allowing the excess to drip off. For a pretty presentation, sprinkle extra poppy seeds over the glaze. Let the glaze set before serving if you can resist!