Preheat your oven to 375°F. This is a crucial step to ensure even baking. A hot oven helps create that golden brown crust we all love.
Prepare your baking sheet by spraying it with nonstick spray or lining it with parchment paper. This prevents the scones from sticking and makes for easy cleanup.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well ensures an even distribution of flavors and leavening agents.
Cut in the butter using a pastry blender or two knives until the mixture resembles fine crumbs. You want to achieve a crumbly texture without large chunks of butter remaining.
In a separate bowl, combine the buttermilk, egg, poppy seeds, and lemon zest. Stir this mixture with a fork until blended.
Add the wet ingredients to the dry ingredients. Gently stir with a fork until the dry ingredients are just moistened. Be careful not to overmix; you want to keep the scones light and fluffy.
Transfer the dough to a lightly floured surface. Pat it into a 7-inch circle, about 1 inch thick. This allows for even cooking and creates the right shape for cutting.
Slide the dough onto the prepared baking sheet. Using a sharp knife, cut it into 8 pie-shaped wedges, cutting to, but not through, the bottom of the dough. This prevents the wedges from separating while baking.
Bake for 20 to 23 minutes or until the scones are golden brown. Keep an eye on them as baking times may vary slightly based on your oven.
Once baked, transfer the scones to a wire rack. Dust with powdered sugar while they’re still warm for an elegant touch. Allow them to cool slightly before serving.
