Preheat oven to 425° | Line a large baking sheet with parchment paper | Set aside.
In a medium bowl, combine sugar and lemon zest. | STIR sugar and zest together | ADD the flour baking powder, salt | WHISK until combined | Set aside.
Place the cream cheese, butter, and eggs in the bowl of food processor fitted with a metal blade and pulse to combine ingredients | Scrape bowl and add the dry ingredients, milk and lemon juice. | Pulse a couple more times and scrape again. | Pulse an additional time or 2 until dough comes together.
Remove dough from food processor and place on a lightly floured work surface | Fold the dough over on itself a few times to make it smoother | Be careful not to overwork the dough! |
Divide dough into two equal pieces | Form each piece of dough into about a 6" disk | Use a sharp knife to cut the disks into 6 equal triangles.
Place scones on the prepared baking sheet keeping disk shape | BAKE for 15 minutes or until scones rise up and are golden | Remove from oven and place on a wire cooling rack |
While scones are cooling make the lemon glaze. Combine the powdered sugar and lemon juice in a medium bowl | Whisk with fork until smooth | Spread or drizzle glaze over scones | It's ok if scones are still warm when glazing | I like to cover the scones with the glaze | Serve warm.