Instructions

1. 1

   Preheat oven to 425 ad position oven rack in the center. Line baking sheet with parchment paper or a silicone mat.In the bowl of a food processor fitted with a metal blade, place the flour, sugar, poppy seeds, lemon zest, baking powder and salt and process for 10 seconds to blend well.

2. 2

   Add the cold butter pieces and pulse five times at 1 second intervals, or until the butter into cut into medium pieces.

3. 3

   Add the cream and pulse another 20 times, or until the dough holds together in small, thick clumps. Use a spatula to scrape the dough onto a lightly floured work surface. Gently squeeze the clumps together until they form a cohesive dough.Pat the dough into a circle 7 inches in diameter and about 1-inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

4. 4

   Brush the tops with a thin coating of the lightly beaten egg (you will not use all of the egg).

5. 5

   Sprinkle evenly with sugar.

6. 6

   Bake the scones for 17-20 minutes, until firm to the touch and golden brown.

7. 7

   Transfer to a rack and let cool for 5 minutes.

8. 8

   Serve warm or at room temperature.