Combine flour, sugar, poppy seeds, baking powder, baking soda, salt and lemon zest.

Cut in butter with a pastry blender or fork, until mixture resembles fine crumbs.

Combine milk and lemon juice; stir into crumble mixture just until blended (dough will be soft).

Turn dough onto a floured surface; knead gently 6 times. Shape into a ball. Pat dough into an 8-inch circle; cut into eight wedges.

Separate wedges and place 1 inch apart on a greased baking sheet. Or press the wedges into a greased scones pan if you have one. With a pastry brush, brush a little milk on top of each scone.

Bake at 350 degrees for about 20-25 minutes. Remove from pan and eat warm or cool on wire rack.

Lemon Glaze: Frost with a powdered sugar glaze (mix about 1- 2 Tbls. fresh lemon juice into about 2/3 cup of powdered sugar until desired consistency). Spoon a little over each warm scone.