In a cold bowl, combine flour, baking powder, salt, poppyseeds, and sugar.
Grate your frozen butter in, and rub the butter in until no large chunks remain - no chunks larger than a pea.
Gently mix in the almond milk until just barely combined. Then turn it out onto your work surface.
Using a bench scraper, fold the mixture until it's more cohesive.
Form a 1-inch thick rectangle, and cut out at least 6 round scones. As needed, stack the remnant dough, and press it back to a 1-inch thickness to cut more. Do not twist the biscuit cutter; only use a clean up-and-down motion to cut. You can probably get a 7th scone out, but it's going to be a bit messy. That's okay. It'll still be tasty.
Place the scones onto a lined baking sheet, and brush with a bit of milk. Sprinkle turbinado sugar on top for decoration, if you want to.
Bake for 15 minutes.
Allow them to cool for 10 minutes on the sheet before serving.
Serve with lemon curd and raspberry jam. Pairs wonderfully with oolong tea!