Preheat the oven to 350 degrees.

In a large mixing bowl combine the first 6 ingredients. Add the butter and cut it in with a pastry blender or fork until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture and pour in the milk and lemon juice. Stir until just moistened.

Turn the mixture out onto a floured surface and knead the dough 4-6 times, just until the dry ingredients are well incorporated and the dough is easy to shape.

Pat and shape into a round 1 inch thick and approximately 8 -9 inches in diameter. Cut into 10 wedges and place onto a baking sheet, separating the wedges slightly.

In a small bowl, mix together the remaining melted butter, sugar, and lemon zest. Use a pastry brush to evenly brush the topping over each scone.

Bake at 350 degrees for 14-16 minutes or until the bottom edges have lightly browned.