Prepare lemon curd: In a heavy saucepan or double boiler, beat eggs and sugar.

Stir in melted butter, lemon juice, and lemon zest.

Cook over low heat or simmering water for 15 minutes, stirring constantly, until the mixture reaches 160°F and thickens.

Cover the curd and refrigerate until completely chilled (up to 1 week).

Prepare scones: In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, combine milk and remaining lemon juice.

Pour the liquid mixture into the dry ingredients and stir gently until just combined (the dough will be soft).

Turn the dough out onto a lightly floured surface and gently knead 6 times.

Shape the dough into a ball and pat it into an 8-inch circle.

Cut the circle into 8 wedges.

Separate the wedges and place them 1 inch apart on a greased baking sheet.

Sprinkle the tops of the scones with additional sugar.

Bake in a preheated oven at 425°F for 12-15 minutes, or until lightly browned.

Remove the scones from the pan and transfer them to a wire rack to cool slightly.

Serve warm with the chilled lemon curd.