• Preheat oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl combine the all purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk.
• Cut in the cold cubed butter with a pastry blender, fork, or your hands until it resembles course crumbs.
• Add the milk, vanilla extract, lemon zest, lemon juice and poppyseeds. Stir until the dough starts to come together.
• Using your hands press the dough into a rough ball and place on prepared baking sheet.
• Fold the dough a few times until it has all come together, then form into an 8 inch circle about 1 inch thick.
• Cut the dough into 8 even triangles with a dough cutter, pizza cutter or knife, and then arrange on baking sheet 2 inches apart from each other.
• Bake scones on center rack for 14-16 minutes until bottoms are golden brown and sides look set. Let cool on pan or wire rack before glazing.

Glaze

• In a small bowl whisk together the powdered sugar, lemon juice and 1-2 teaspoons of water until it reaches your desired consistency.
• Drizzle over the top of the scones and let it drip down the sides. Use an offset spatula to spread it out evenly if you prefer that instead.
• Let scones sit until the glaze has set. At least an hour.