Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Add the cold cubed or shredded butter to the dry ingredients. Toss gently until each piece of butter is coated in flour.

Use a pastry cutter or your fingertips to cut the butter into the flour mixture until the butter pieces are pea-sized and the mixture looks crumbly.

In a separate small bowl, whisk together the sour cream, egg, vanilla extract, and almond extract.

Pour the wet ingredients into the dry ingredients and mix just until combined. The dough should hold together when pressed, but do not overmix.

Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle.

Use a sharp knife or pizza cutter to cut the dough into 8 equal-sized wedges.

Place the scones on the prepared baking sheet, leaving space between each one.

Bake for 15 to 18 minutes, or until the edges are lightly golden.

Remove the scones from the oven and let them cool for 5 to 10 minutes before glazing.

While the scones cool, whisk together the powdered sugar, melted butter, almond extract, and 1 tablespoon of milk. Add more milk, ½ tablespoon at a time, only if needed. The glaze should be thick but drizzleable.

Drizzle the almond glaze over the slightly cooled scones.