Preheat the oven to 425 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set off to the side.

Zest the entire lemon, which should come out to about 2 tablespoons of zest. On a small plate or cutting board, combine the sugar with the zest and ginger. Use the back of a spoon to mash all the flavors from the zest and ginger into the sugar.

Add 2 tablespoons of the lemon zest-ginger sugar mixture to the dry ingredients, whisk.

Cut the two ends off the lemon. Place the lemon cut side down on a cutting board. Using a knife cut down the sides of the lemon to remove the peel and pith. Make a slice along each side of the pith, cutting out segments of lemon. Roughly chop the lemon segments.

Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry blender, work the butter into the flour until it resembles small peas.

Add the chopped lemon segments, honey, and yogurt to the mixing bowl. Use a fork to gently combine.

Lightly flour a work surface. Turn the dough out onto the floured surface and form into an inch thick, 8 inch wide circle. Cut the dough into six triangles. Place the triangles on to a parchment lined baking sheet.

Brush the tops of the scones with the buttermilk. Sprinkle the rest of the lemon-ginger sugar on top of each scone.

Bake scones in the oven for 16-18 minutes. Allow scones to cool on the pan for 10 minutes. Serve warm the day of baking for best taste.