Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, salt. Whisk until combined. Set aside.

Place the cold cream cheese, butter, and eggs in the bowl of a food processor fitted with the metal blade and pulse to combine, about 6 to 8 times. Scrape down the bowl and add the dry ingredients, milk, and lemon juice. Pulse 3 more times and scrape again. Pulse a few more times until the dough comes together.

Remove the dough from the food processor and place on a lightly floured work surface. Fold the dough over on itself a few times to make it smoother. Don't overwork the dough.

Divide the dough in 2 equal pieces. Form each piece into about a 6-inch disk. Use a bench scraper or sharp knife to cut the disks into triangles.

Place the scones on the prepared baking sheet. Bake for 15 minutes or until the scones rise up and are golden. Remove the scones from the oven and place on a wire cooling rack to cool completely.

While the scones are cooling, make the lemon glaze. Combine the powdered sugar and lemon juice in a medium bowl. Whisk until smooth. Drizzle the glaze over the scones. Serve.