Preheat the oven to 400°F (200°C).

Chill the heavy cream in the freezer for about 10 minutes.

Melt the butter in a microwave-safe bowl.

Whisk together all-purpose flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt, and lemon zest.

Combine chilled heavy cream with melted butter until clumps form.

Gently mix the wet and dry ingredients until just combined.

Shape mounds of dough on a parchment-lined baking sheet, 2 inches apart.

Chill the shaped scones in the refrigerator for at least 15 minutes.

Bake for 12 to 20 minutes, until golden brown.

Prepare the glaze by whisking together powdered sugar, milk, and fresh lemon juice.

Drizzle the glaze over the cooled scones and let it set.

Optionally, sprinkle additional poppy seeds on top for garnish.