In a large bowl, rub the sugar and lemon zest together until the sugar is moist and fragrant.

Add the flour, poppy seeds, baking powder, and salt and whisk to combine.

Make a well in the center of the dry ingredients and pour in the heavy cream and lemon juice. Stir with a flexible rubber spatula until the dough is evenly moistened and holds together when squeezed, with a few bits of dry flour remaining.

Transfer the dough to a lightly floured work surface and knead just enough to incorporate the dry bits and form a cohesive dough.

Pat the dough into a rectangle about 8"x 6". Cut crosswise into 3 roughly even rectangles. Divide the rectangles to form 9 scones.

Transfer the scones to the prepared baking sheet, spacing them evenly apart. For the best rise, freeze the scones on the baking sheet, uncovered, for 15 minutes.

Preheat the oven to 375°F (190°C) with a rack in the center. Line a baking sheet with parchment, or lightly grease it.

To bake the scones: Set the baking sheet with the scones inside a second baking sheet (this will prevent the bottoms from getting too dark). Bake the scones for 25 minutes, or until light golden brown. Remove from the oven and allow to cool slightly while you prepare the glaze.

To make the glaze: In a medium bowl, whisk together the confectioners’ sugar and salt. Add the lemon juice and cream and whisk until a thick glaze forms.

While the scones are still warm, working one at a time, dip the top of the scones into the glaze to coat thoroughly, allowing any excess glaze to drip back into the bowl. Return the scones to the baking sheet and set aside briefly to allow the glaze to set. (Alternatively, spoon the glaze over the scones and use an offset spatula to spread it from edge to edge.)

Storage information: Lemon poppy seed scones are best enjoyed the day they’re baked. Store any leftover scones in an airtight container at room temperature for up to 2 days.