Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add poppy seeds, stirring to blend.
In a small bowl, whisk together cream, egg, and lemon extract. Add cream mixture to flour mixture, stirring until mixture comes together and forms a dough. (If mixture seems dry, add more cream, 1 tablespoon at a time.)
Using a levered 1½-tablespoon scoop, drop dough 2 inches apart onto prepared baking sheet.
Bake until edges of scones are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes. Serve warm.
Notes
*We used King Arthur Self-Rising Flour, which is a soft-wheat flour made for baking biscuits and scones. Other soft-wheat flours, such as White Lily and Martha White, should provide similar results. Recommended Condiments: Devon Cream, Lemon Curd
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-poppy-seed-scones-recipe/