Add the Sunrise Flour Mill Scone Mix to a large bowl. Using a box grater, grate the frozen butter directly into the mix. Combine with a fork until the mixture comes together in pea-sized crumbs. Break up any large clumps.

Mix in poppy seeds.

In a separate bowl- whisk together lemon juice, milk, egg, lemon zest and vanilla

Drizzle over the flour mixture, then mix with the fork until it all comes together.

Scoop dough onto a lightly floured counter and, with floured hands, knead the dough into a ball. If the dough is too sticky, add a little more flour. If it seems too dry, sprinkle with one more Tablespoon of milk. Don’t overwork the dough. Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat oven to 400F. Set rack in the middle of the oven. Line a baking sheet with parchment paper.

Triangle Scones: Pat out to a 7-inch circle and cut into 8 wedges. Place scones 2-3in apart on the parchment lined sheet.

Round Scones: Pat dough into a 6 inch circle, at least 1 inch high. Use a 3 inch biscuit cutter for 6+ scones (Tip: flour the cutter each time to prevent sticking). Space scones 2-3 inches apart on the parchment lined sheet.

Bake until golden brown- about 14 minutes. Remove from the oven and let cool.

While scones are cooling- prepare the glaze. Mix all the glaze ingredients together in a small bowl.

Once the scones have cooled- pour the glaze over the top of the scones. Enjoy!