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

In a small mixing bowl, whisk together the gluten-free multipurpose flour, baking powder, poppyseeds, and kosher salt.

In a larger bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar.

Carefully mix the dry ingredients into the lemon-sugar mixture until incorporated.

Cut in the cold unsalted butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the kefir (or buttermilk), large egg, and fresh lemon juice until frothy.

Gently combine the wet mixture into the dry ingredients using a spatula.

Turn the dough out onto a lightly floured surface and shape it into a rectangle 7x5 inches and 1 inch thick.

Fold the dough in half three times; refrigerate if too sticky.

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

Cut the chilled dough into 8 equal-sized scones; brush with kefir and sprinkle with raw sugar.

Bake for 22-26 minutes or until golden brown and fragrant; cool on a baking sheet for 10 minutes.

Whisk together powdered sugar and lemon juice to create a glaze, drizzling over warm scones.