Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Chill 1 cup of heavy cream in the freezer for about 10 minutes.

Melt 8 tablespoons of butter in the microwave and allow it to cool slightly.

Whisk together 2 cups of flour, 6 tablespoons of sugar, 1 tablespoon of corn starch, 1.5 tablespoons of poppy seeds, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, and the zest of one lemon.

Mix the cooled butter with the chilled heavy cream until small clumps form.

Combine the wet ingredients with the dry ingredients, stirring until just combined.

Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing mounds about 2 inches apart.

Refrigerate the scone mounds for at least 15 minutes.

Bake for 12-20 minutes until golden brown and slightly puffed.

Whisk together 2 cups of powdered sugar, 3-4 tablespoons of milk or half and half, and 1 tablespoon of fresh lemon juice to make the glaze.

Drizzle the glaze over the warm scones and allow it to set before serving.