Preheat oven to 400 degrees. Spray your scone pan with nonstick cooking spray.
Place your cubed butter in the freezer for about 30 minutes.
In a large mixing bowl, add in the flour, sugar, poppy seeds, baking powder, baking soda, lemon zest, and salt. Whisk to thoroughly combine all of the ingredients. Set aside.
In a smaller bowl, add in the yogurt, vanilla extract, and lemon extract. Whisk to combine.
Add in the egg and fresh lemon juice. Whisk until the egg is incorporated into the mixture. Set aside.
Using a pastry blender, cut the butter until it resembles a coarse meal. You can also use a food processor to pulse the butter until it resembles a coarse meal.
Pour the wet ingredients into the bowl with the butter and dry ingredients. Using a fork, gently stir until just moistened.
Turn the dough out onto a clean countertop and knead the dough a few times to combine the dough. Press the dough into an 8-inch circle. Cut it into 8 slices.
Place a piece in each of the spots in the scone pan. Gently press it down.
In a small bowl, add in the yogurt and lemon juice. Stir to combine.
Using a pastry brush, brush the tops of the scones with the yogurt and lemon juice mixture.
Place into the preheated oven and bake for about 25 minutes.
Let cool for 20 minutes in the scone pan.
Place the cooled scones on a piece of wax paper.
In a small bowl, add in the powdered sugar, lemon zest, and lemon juice. Whisk until the glaze is smooth.
Dip the top of each scone into the glaze. Hold it upside down for a few seconds for the excess glaze to drip off. Place back onto the wax paper and let the remaining glaze drip down the sides of the scone.
Store in an airtight container. The glaze will dry and make it easy to store the scones.