• Preheat to 400°F.
• In a medium bowl, combine the flours, sugar, baking powder, baking soda, salt and poppy seed.  
• Cut or grate cold butter into the flour mixture with a fork, pastry blender or grater.
• In a small bowl, whisk yogurt, egg, lemon juice and lemon zest.
• Mix in the yogurt lemon mixture into the dry ingredients until combined and moist. Avoid over mixing.
• Turn the dough onto a lightly floured surface and gently gather the dough together to form a ball. If the dough is too sticky, add a little bit of flour to your hands. Press the dough into an 8 inch disc and ½ inch thickness, then cut into 8 wedges. Place the wedges on a baking sheet lined with parchment paper.
• Bake for 15-17 minutes or until the edges are golden brown. Cool on a cooling rack. Serve warm and enjoy!    

Glaze:

• Mix the powdered sugar and lemon juice. Drizzle over the scones.