Preheat the oven to 400 degrees F and line a sheet pan with parchment paper.

Chill 1 cup of heavy cream in the freezer for 10 minutes. Melt the butter in a microwave-safe bowl, cover, and heat for 1 minute. Cool slightly.

In a medium bowl, whisk together flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.

Combine chilled cream with melted butter and stir until small clumps form.

Add the cream mixture to the dry ingredients and stir until fully combined, ensuring no flour bits remain.

Using a cookie scoop, place mounds of dough on the prepared pan, spaced 2 inches apart.

Refrigerate unbaked scones for at least 15 minutes.

Bake for 12-20 minutes until golden brown, then transfer to a wire rack to cool.

In a medium bowl, whisk powdered sugar, milk (or half and half), and lemon juice until smooth.

Spoon the glaze over the cooled scones, allowing excess to drip off, and sprinkle with extra poppy seeds if desired.

Let the glaze set before serving, if you can wait.