Lemon Poppy Seed Sourdough Scones

To a medium-sized bowl, whisk together the flour, sugar, salt and baking powder. Grate the cold butter and whisk into the flour mixture until the little pieces of butter are spread throughout and coated with flour. Stir in the poppy seeds.Alternatively you can use a pastry cutter to cut the butter into the flour mixture.

In a separate bowl whisk together the sourdough discard and eggs together until combined. Add heavy cream, lemon juice, lemon zest and vanilla extract and stir until smooth and incorporated.

Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. If your dough feels a little too wet, add a little extra flour as needed. Scone dough will resemble pie dough more than cookie dough. The key to tender scones is to not over-mix it while combining it, so mix until it just comes together.

Dump the dough onto the counter and pat into an 8-inch circle, about 1-inch thick. Use a sharp knife or bench scraper to cut the scones into 8 triangular pieces. Note: For smaller scones, pat the dough into an 8 or 9-inch rectangle and cut into 12-16 smaller squares. Dough can also be frozen at this point and baked later, see recipe notes.

Line an 18 by 13-inch baking sheet with parchment paper. Place the scones on top of the parchment, separated so they aren't touching. Preheat the oven to 425ºF. While the oven is preheating, chill the scone dough in the freezer for 10 minutes (or in the fridge for 30). Bake for 15 minutes until the edges are crispy and the scones are baked all the way through.

While the scones are baking, make the simple glaze. Whisk together the powdered sugar, lemon juice, vanilla extract and a pinch of salt. Drizzle on top of warm scones and enjoy!