Preheat the oven to 400. Line a baking sheet with parchment paper or spray a scone pan with cooking spray.

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

Cut in the butter using a pastry blender or two knives, until the pieces are no larger than pea sized.

In a small bowl, whisk together the sour cream, egg, vanilla, and almond extract. Pour the sour cream mixture into the dry ingredients and mix until just combined (do not overmix!).

Pat the dough out into a circle that is approximately eight inches in diameter. Cut the dough into eight equal sized wedges (I found it helpful to use a pizza cutter).

Place the dough on the prepared baking sheet or in the scone pan. Bake 15-17 minutes, or until lightly browned. Remove from the oven and let cool slightly.

While the scones are cooling, whisk together the butter, almond extract, and powdered sugar. Add enough milk to make a glaze that is easily pourable but not too runny. Drizzle the glaze over the scones and allow to cool completely.