Pre-heat oven to 350° and line a baking sheet with parchment paper.
Whisk milk, lemon juice, eggs, vanilla extract, and lemon zest in small bowl.
In a food processer combine the flour, sugar, baking powder, and salt. Pulse several times to blend.
Add cold butter and pulse until the mixture resembles sand.
Transfer the butter mixture to a seperate bowl and add the wet ingredients, stir just until the dough comes together. Then stir in the white chocolate chips.
Gently form the dough into a ball. The dough will be crumbly, if it's too dry to form a ball add a few teaspoons of cold milk until the dough comes together. Take care not to overwork the dough. Stop once you can form a ball.
Place the dough on the parchment-lined baking sheet and with your fingers press the dough into a 1 inch thick circle.
Place the baking sheet with the dough into the refrigerator to chill 20 minutes.
With a knife, cut the dough circle into triangles. Then seperate the triangles until they're about 1 inch apart.
Bake 20-25 minutes or until the scones rise and are golden. Remove the scones from the oven and place on a wire rack until cool.
While the scones are cooling, combine powdered sugar and lemon juice in a bowl and whisk until smooth.