1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup poppy seeds
zest from 2 lemons
1 stick cold unsalted butter, cut into 1/2 inch cubes
1 cups chilled heavy cream
1 egg, slightly beaten
2 tablespoons of sugar in the raw
Preheat the oven 425 and position rack in the middle of the oven. LIne a baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt, poppy seeds and zest in a medium bowl to combine. Add the cold pieces of butter and using a pastry cutter, cut the butter into the flour mixture until it resembles crushed crackers or peas. Add the cream and combine using your hands until the dough holds together. Scrap the mixture onto a floured surface and work it until it forms a cohesive dough
Pat the dough into a circle, about 7 inches wide and about 1 inch thick. Use a knife to cut into wedges and transfer the wedges to the prepared baking sheet, spreading them about 2 inches apart. We use a scone pan from Harry and David and it works wonderfully. Just fill each section into divided pan.
Brush the tops with a light coating of the beaten egg and sprinkle with the raw sugar. Bake the scones for 14-16 minutes or until they are golden brown and firm to the touch. Transfer to a rack to cool for minutes. Serve warm or at room temperature.