Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk flour, sugar, baking powder, and salt. Add diced cold butter and cut in with a pastry cutter until the butter is worked in and the mixture is crumbly. Stir in the pudding mix.
Place the creamer, egg, vanilla, and lemon extract in a measuring cup. Whisk to combine. Create a well in the center of the dry ingredients and add the wet. Stir with a fork until just combined (there may still be some dry ingredients in the bottom of the bowl).
Turn out the dough onto a cutting board. Knead the dough a few times until the mixture comes together and is smooth. Cut the dough in half. Form each half of the dough into a disk that’s about 1-2” thick. Slice each into 8 wedges, for a total of 16 mini scones.
Place scones on prepared cookie sheet, 1-2” apart. Bake for 8-11 minutes, or until the bottoms are just golden brown. Cool completely before glazing.
To make the glaze: whisk all ingredients in a small bowl. Drizzle over scones. Let set for a few minutes before serving or stacking.