Preheat the oven to 375℉, and line a large baking sheet with parchment paper. Set aside.

Add the buttermilk, lemon zest, and lemon juice to a large liquid measuring cup. Stir together, and set aside.

Whisk the flour, sugar, baking powder, poppy seeds, and salt together in a large mixing bowl.

Grate the butter using the small side of a hand grater or box grater, or cut it into small cubes. Add it to the mixing bowl, and use your hands to incorporate the butter into the flour mixture until small pieces form.

Pour in the buttermilk mixture, and stir just until the dough comes together. Make sure not to over mix.

Divide the dough in half, and turn it out onto a floured surface. Form the dough into 2 discs about 1-inch thick.

Cut each disc into 6 triangle-shaped pieces, and place the pieces on the prepared baking sheet. Bake for 14-16 minutes or until the edges are beginning to turn light brown.

Meanwhile, make the lemon glaze. Place the powdered sugar in a mixing bowl, and add 1-2 tablespoons of lemon juice to start. Whisk together until desired consistency is reached. Add additional lemon juice if desired.

Transfer the baked scones to a wire rack and let them cool completely. Once they’ve cooled, top with lemon glaze.