Preheat oven to 400 degrees F. Line a baking sheet with parchment. Use a small-holed cheese grater or a zester to remove the zest from the lemon, then squeeze the juice (I used a citrus juicer) into a separate bowl.

In a large bowl, stir together the flour, salt, 1/4 cup powdered sugar (or try granulated), baking powder, poppy seeds, and 1 tsp lemon zest until well combined.

Stir the heavy cream into the dry ingredients until a shaggy ball of dough forms. It should be fairly sticky. Turn the dough out onto a floured surface, divide it into three pieces, and shape each piece into a disc (about 3 inches diameter). Cut each disc into six triangles.

Arrange the cut scones on the baking sheet and bake for 13-15 minutes, or until the tops begin to lightly turn golden brown.

While the scones are baking, place the remaining 1/2 cup of powdered sugar in a bowl. Slowly stir in 1 tbsp lemon juice, or just enough to form a thick glaze.

When the scones have baked, remove them from the oven and let cool, then drizzle with prepared lemon glaze.