1. Preheat oven to 400 degrees F. In a stand mixer bowl, combine the flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gently whisk or stir ingredients together. Add the chopped butter pieces and using your hands, mix until nicely incorporated. Place the stand mixer bowl now on the stand mixer and add in the Greek yogurt and 1/4 cup lemon juice on medium speed. The dough will come together and shape into a ball.

2. Dump out the dough onto a piece of plastic wrap sprinkled with flour. Make sure to use flour so the dough does not stick. With your hands or a rolling pin, shape the dough into an large circle ~1 inch thick. Cut in half long ways, and the cut again crossways, and make each section into triangles. It should make 6 scones.

3. Carefully place onto cookie sheet lined with parchment paper. Bake for 14-16 minutes 400 degrees F.

For the glaze:

1. While scones cool, make the frosting. Stir together a tablespoon of lemon juice, melted butter, and powdered sugar until smooth. Drizzle over scones once they have completely cooled and garnish with lemon zest!