• Place the sugar in a large bowl and zest the lemon directly on top of the sugar. Use your fingers to rub the sugar and lemon zest together. Add the flour, baking powder, salt, ground ginger and poppy seeds to the bowl and whisk the ingredients together for about 30 seconds.
• Use a box grater to grate the frozen butter into the dry ingredients. Use your fingers to toss the butter and flour together. Measure the heavy cream into a 2-cup measuring cup. Add lemon juice and whisk to combine. Add the cream mixture to the dry ingredients and use a rubber spatula to mix the ingredients together until just blended and most of the flour is mixed in. The dough will look shaggy and there will still be some flour not mixed in.
• Pour the dough onto a floured work surface and knead the dough to mix in the remaining flour. Form a square (approximately 8 x 8 inches). Fold the dough in half and use your hands to pat it into an 8 x 8 square. Fold the dough again in half. Shape the dough into an 8-inch circle, about 1-inch high.

  If you have an 8-inch round cake pan, use that as a template for an 8-inch circle. Cut the dough into 8 wedges.
• Place the wedges on a tray or board and refrigerate for 45 minutes. Preheat the oven to 400°F while the scones are chilling.

Bake the Scones

• Preheat the oven to 400°F while the scones are chilling.
• Whisk together the egg and the cream (or milk). Place the unbaked scones on a large baking sheet lined with parchment paper. Brush the scones with the egg wash.
• Bake for 15-18 minutes or until the internal temperature is 204°F degrees. The scones will have golden brown tops and double in height. Remove the scones from the oven. Let them cool for 10 minutes on the baking sheet before moving them to a cooling rack. If adding the lemon glaze let the scones cool to room temperature before adding the glaze.

Make the Lemon Glaze

• Place the powdered sugar and 4 teaspoons of the lemon juice in a small bowl. Stir together with a spoon until the glaze is smooth. At this point the glaze will be thick. If you want a thinner glaze add the remaining lemon juice 1/4 teaspoon at a time until the desired consistency is achieved. Add the glaze to the scones and enjoy.

Storing the Scones

• Room Temperature: Store the scones for up to 2 days at room temperature in an airtight container without the lemon glaze. Once the lemon glaze is added the scones should be consumed right away or refrigerated.

  Refrigerator: The scones with or without the lemon glaze can be refrigerated for up to 5 days. Wrap each scone in plastic wrap so they don't dry out.

  Freezer: Once the scones have cooled. Wrap each one in plastic wrap, then place them in a freezer bag or freezer safe container. Freeze the scones for up to 1 month. When ready to eat, place them in a 300F oven and bake until they are warm all the way through.