Lemon and Rosemary Scones with a light lemon glaze
Preheat oven to 400. Combine flour, baking soda, baking powder, and salt into a large mixing bowl. Add butter and cut into flour mixture until a pea-size crumb mixture forms. In another mixing bowl combine sour cream, egg, lemon zest, and lemon juice. Mix well. Pour dry ingredients into the wet ingredients and stir with a fork until just moistened. Pour dough out onto a well-floured surface. Form into an 8-inch circle moving the dough constantly. Add a bit more flour if the dough becomes sticky. Use a pastry scraper or sharp knife to cut into eight wedges. Place wedges on a baking sheet lined in parchment paper. Bake for 12-15 minutes. Remove from oven and allow to cool completely. Meanwhile, combine ingredients for the glaze and whisk until smooth. Drizzle over scones. Keep scones in the refrigerator for up to one week or freeze for 3 months.