Lemon poppyseed scones

Our Meyer lemon tree has produced loads of lemons again this year, but they seem like they might be slightly more mold-prone than last year's batch. It's easy enough to wash off, but this is probably a sign that I should be making more lemon things post-haste in case they go bad. Step one: scones to bring over to Laura's. Step two: lemonade with the leftover juice (just add water and sugar to taste). Step three: marmalade? Or another batch of limoncello?

3 c flour
1 T baking powder
1/4 c sugar
3 T (Meyer) lemon zest
3 T poppyseeds
1 stick (cold chopped salted) butter
1/2 c milk
1/4 c greek yogurt
1/4 c (Meyer) lemon juice
1 egg
glaze: 2 t (Meyer) lemon juice + couple T powdered sugar

Preheat oven to 400F. Mix the dry ingredients (flour through poppyseeds) together in a large bowl. Rub in the butter with your fingers until the pieces are small and flaky. Whisk together the wet ingredients (milk through egg) with a fork, then stir the wet ingredients into the dry with a wooden spoon. Turn out onto a floured board and knead by gently pressing the dough flat then folding it over a few times. Press into a rectangle ~3/4" tall and cut into wedges with a sharp knife. Bake for 15 min until golden and the butter has stopped bubbling. Transfer to a rack and let cool for a few minutes while you mix up the glaze to your desired consistency. Use the fork you used to mix up the glaze to drizzle it over the scones. Let cool another 20 minutes until the glaze has set, then pack up the scones and lemonade and hop on your bike.