Stir together sugar, flour, baking powder, and vanilla salt. Set aside.

In a separate bowl, whisk milk and lemon juice until it "curdles". This takes about 2 minutes. Add orange extract, poppy seeds, and apricot slices.

Add wet ingredients to dry ingredients and stir together. You can do this in a stand mixer using the paddle attachment, but using a dough whisk is a faster and easier way to go!

On a baking sheet fitted with plastic wrap, place dough and naturally form into a circle. Cut into 8 slices and freeze for 4 hours or overnight. I found it easier to cut after 30 minutes in the freezer.

To bake: Preheat oven to 350F and place frozen scones on greased baking sheet. Brush with egg wash and sprinkle with orange zest and poppy seeds. Bake until golden brown.

To make glaze, stir together powdered sugar, milk, vanilla, and orange zest. Glaze scones and serve! You can always serve glaze on the side as well.