• preheat the oven to 400 degrees
• combine flour, sugar, poppy seeds, baking powder, baking soda, and salt in a medium sized bowl
• add in the butter and using a pastry cutter or two knives cut the butter until it resembles a course meal
• add in the heavy cream and the lemon juice and stir until JUST combined. (It will seem a bit dry but it will combine, I used my hands)
• line a baking sheet with parchment paper
• turn out the dough onto the parchment paper and form into a square about 1/2 and inch thick
• using a sharp knife, cut the square into 8 even smaller squares
• cut each of those squares in half on the diagonal making 16 triangles
• place 1 inch apart on the parchment lined sheet
• bake for 10 to 12 minutes until slightly golden
• remove from the oven and allow to cool on a wire rack

lemon glaze

• in a small bowl combine the confectioners' sugar and lemon juice
• fill a zip top bag with the glaze and snip a tiny bit of the corner off of the bag
• drizzle the glaze back and fourth over the scones once they have cooled
• allow the glaze to dry and
• enjoy!