Preheat oven to 400. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, add the zest and the sugar. Whisk to combine – this will release the lemon oils and flavor into the sugar.

In the same medium bowl, add the flour, baking powder, baking soda, salt, and poppy seeds; combine well with a whisk. Set aside.

Grate the frozen butter either with a box grater or a food processor. I prefer the box grater and it takes very little time. Use the side that will produce the result of shredded cheese look.

Add the grated butter into the flour mixture and combine with your fingers until it resembles coarse crumbs. Set aside.

In a small bowl, whisk together the sour cream and egg. Slowly pour it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Using your hands, press the dough into a ball–don’t over handle the dough. It will take a moment or two to get the dough ball into a smooth ball.

Lightly flour your lined baking sheet and place the dough on top of it. Again, using your hands, press the dough into an 8 inch disc and cut into equal wedges with a butter knife.

Separate the wedges to give them some space between each. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow the scones to cool before glazing.

To make the glaze: In a small bowl, whisk together the lemon juice, melted butter, and powdered sugar until smooth. Place in a Ziploc bag and drizzle over the scones.