At this point you’re ready to bake the (frozen) wedges to make scones. Start by preheating the oven to 375°F. Then:
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the scones so they’re lying flat on the sheet, 2 to 3 inches apart. Bake for 25 to 30 minutes, or until tops are lightly brown. Cool on the pan for 5 minutes before transferring to a rack.
While the scones are cooling, prepare the glaze with the following ingredients:
1/2 cup powdered sugar, plus more if needed
1 1/2 tablespoons lemon juice, plus more if needed.
Stir together the powdered sugar and lemon juice with a fork. Adjust consistency with a little more sugar or lemon juice as needed if too thick thin or thick.
Drizzle the glaze over the slightly warm scones with a fork or spread with a pastry brush. Sprinkle with the extra poppy seeds. Allow to cool completely before serving.
Source: Megan Gordon
Did they post the carb count?
Yes, if I remember right it said 47
Lacey DiPietro