Heat oven to 450 degrees, and place an oven rack in the second lowest position.

Combine flour, sugar, baking powder, salt and poppy seeds in a bowl.

Use a cheese grater to grate the butter. I researched scone recipes, and found amazing advice on

Sally's Baking Addiction

She said that grating frozen butter makes scones lighter. Grating frozen butter is easy and can be done in no time at all. Then combine the butter and dry ingredients. Use a fork or your hands to mix until small equally sized crumbs form.

In another bowl, mix the milk, vanilla, lemon curd, and egg.

Pour the wet ingredients into the dry ingredients, and fold together until just combined.

I used a mini scone pan, so I poured the batter into the pan. If you don't have a mini scone pan, scoop the dough onto a silicone baking pad, on a baking sheet. Form the dough into an 8 inch round disc, and cut into 8 pieces (pizza style) using a sharp knife.

Bake mini scones for 15-20 minutes, until golden brown. Regular sized scones will take 20-25 minutes to bake. Once golden brown, remove the scones from the oven and let cool on a cooling rack.

Prepare the glaze by combining the lemon juice and powdered sugar. Mix until smooth.

Once the scones have cooled, drizzle the glaze over.