Lemon Poppy Seed Scones

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2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt (decrease or omit if using salted butter)

1 teaspoon poppy seeds

8 tablespoons unsalted butter (if using salted butter, cut down on salt)

1/2 cup full-fat sour cream

1 large egg

Zest of 1 lemon

1/4 cup strained lemon juice

2 tablespoons melted butter

1 1/3 cup powdered sugar

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