In a mixing bowl combine the sugar and lemon zest and mix until combined. Add in the flour, baking powder and salt. Mix well and set aside.
Place the cold butter, cream cheese and eggs in a food processor and pulse using the metal blade until just combined. Add in the dry ingredients, milk and lemon juice and pulse until dough just begins to come together.
Scrape the dough out onto a lightly floured surface and shape into 1 large round disc or 2 small discs. Be sure not to handle the dough too much.
Using a sharp knife cut the discs into wedges and place on a lined cookie sheet.
Bake 13-15 minutes or until scones are lightly golden. While the scones are cooling make the lemon glaze.
In a small bowl mix together the confectioners sugar, lemon juice and lemon zest until combined.