2 1/2cupsall-purpose flour (be sure you don't pack your flour)
2teaspoonsmeyer lemon zest
1stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1/2cupfull-fat sour cream
3tablespoonsmeyer lemon juice
For the egg wash:
1large egg, beaten
1teaspoonmilk or water
2tablespoonssugar, for sprinkling
2tablespoonsmeyer lemon juice
1teaspoonmeyer lemon zest
Tiny pinch of salt (1/8 teaspoon or less)
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, salt, baking powder, baking soda, granulated sugar, poppy seeds, and lemon zest; mix well to combine.
Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal.
In a small bowl whisk together the egg and sour cream, beating smooth before quickly stirring in the lemon juice and lemon extract. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18-20 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
In a small bowl whisk together the lemon juice, lemon extract, confectioners' sugar, and salt. Drizzle over semi-warm scones and serve at once.
Feel free to use regular lemons instead of meyer lemons.