Preheat the oven to 400F and cover a baking sheet with parchment.
In a bowl, combine the almond flour, cold butter, xanthan gum, low carb sweetener baking powder, salt, poppy seeds, and lemon zest. Cut the butter into the dry ingredients with a pastry blender until it resembles bread crumbs.
Mix in the ricotta and fresh lemon juice until the mixture is one cohesive mix. Dump the dough out onto a non stick surface and pat it out into a 1" circle. Cut out 8 triangles and place them onto the baking sheet.
Bake for 18-20 minutes until set and lightly golden brown. They will be set but tender when they come out of the oven. Let them cool down to continue to set (do not over bake).
While the scones are baking, combine the glaze ingredients together in a bowl and blend. Add additional half and half if you prefer a thinner glaze. Pour the glaze over the top of the scones after they are slightly cooled and serve.