Sift flour, baking powder, sugar and salt, 3 times, into deep bowl. Stir in lemon peel. Cut in butter until mixture resembles coarse meal. Blend in eggs and just enough milk to form soft but not sticky dough.
Turn dough out onto lightly floured surface. Gently roll or pat dough to about 1/2-inch thickness, lightly flouring as necessary to prevent sticking. Cut out rounds using a 2 inch floured biscuit cutter. Set 1/2 inch apart on prepared baking sheets.
Bake until scones are golden brown, 12 to 15 minutes.