• At least one hour before preparing dough (or the night before), place butter in freezer.
  ½ cup salted butter
• In a medium bowl, whisk together sour cream, egg, and vanilla. Set aside in fridge to keep cool.
  1 large egg, ¾ cup full-fat sour cream, 2 teaspoon pure vanilla extract
• In a separate large bowl, combine sugar and lemon zest, pressing zest into sugar to release oils.
  ½ cup granulated sugar, 1 tablespoon lemon zest
• Whisk in flour, baking powder, baking soda, and poppy seeds and mix well.
  2 cup all-purpose flour, 2 teaspoon baking powder, 2 tablespoon poppy seeds, ¼ teaspoon baking soda
• Grate in frozen butter and combine with dry ingredients. Using a pastry blender or a fork, blend butter into flour mixture.
• Fold sour cream mixture into dry ingredients with a rubber spatula until just combined. Use floured hands to continue to lightly knead dough into a ball.
• Place dough on a lightly floured surface and dust top of dough ball with a little more flour. Gently shape into a 8-inch round flattened disk and cut into 8 wedges. Place wedges in a circle, slightly touching each other, on a large baking sheet lined with parchment paper or a silicone baking liner.
• Preheat oven to 400°F and place baking sheet with scones in the freezer to chill while it heats up.
• Bake for 16-17 minutes or until scones are lightly golden on top and golden brown on bottom. Let cool before adding glaze.

Lemon Glaze

• Whisk glaze ingredients together until smooth.
  2 cups powdered sugar, ¼ cup fresh squeezed lemon juice, ½ teaspoon pure vanilla extract, pinch salt
• Place scones on cooling rack over parchment paper or paper towels to catch drips. Drizzle glaze over cooled scones and allow to set.