Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Sift or whisk together the gluten-free flour, baking powder, poppyseeds, and kosher salt in a mixing bowl.

In a large bowl, combine granulated sugar and lemon zest, rubbing them together to release the oils.

Mix the dry ingredients into the lemon-sugar mixture until fully combined.

Cut in the cold butter until the mixture resembles coarse crumbs.

Whisk together kefir, egg, and lemon juice in another bowl until frothy, then combine with the dry mixture.

Turn the dough onto a floured surface and shape it into a rectangle about 1-inch thick.

If sticky, fold and pat down, then chill in the fridge for 10 minutes.

Shape the dough into a 6-inch circle and chill again for 10 minutes.

Cut the circle into eight wedges and place them on the baking sheet, brushing tops with kefir and sprinkling with raw sugar.

Bake for 22-26 minutes until golden and firm to the touch, enjoying the lemon aroma.

Cool for 10 minutes before transferring to a wire rack. Prepare the glaze by mixing powdered sugar with lemon juice and drizzle over cooled scones.