Whisk together flour, baking powder, salt and poppyseeds. Add cold butter cubes and cut into dry ingredients with a fork or pastry cutter until the mixture looks moist crumbs.
in a separate mixing bowl combine 1Tbsp of lemon zest, buttermilk, lemon extract, vanilla extract, almond extract and two beaten eggs.
Pour wet ingredients into dry and mix together with a fork until a ball of dough forms. Gently kneed the dough no more than 10 times just to combine. While still in the mixing bowl, gently press the dough ball into a disk that is about 1 inch high. With a sharp knife cut the disk into 8 wedges. Transfer wedges to a parchment or silicone lined baking sheet.
Bake in a 375 degree oven for 20 minutes. Tops should be light golden.
While the scones bake, prepare glaze. Juice one lemon running the juice through a fine mesh sieve to get any pulp out. Add melted butter, the remaining lemon zest and powdered sugar. Whisk until smooth.
Take scones out of the oven when they are done. Set the baking pan aside for 3-5 minutes until they are cool enough to touch. Place them on a wire cooling rack for another 5 minutes. After they have had the chance to cool a bit, dunk the top side of the scone completely in the glaze. Place the scone back on the wore rack to continue to cool and to allow the glaze to drip down the sides. Tip: place a piece of wax paper under your cooling rack to catch the glaze when it drips.
Let the glaze harden and the scones cool and enjoy them right away or store them in an air tight container for up to 3 days.