Preheat the oven to 400 F.  Lightly butter a ceramic scone pan or line a cookie sheet with parchment paper.  Finely grate the zest of one lemon, setting aside 2 teaspoons for the decoration.

Pour the two flours into a large mixing bowl and stir in the sugar, baking powder, baking soda, salt, and zest.

Cube the cold butter and add it to the flour mixture.  Rub the fat into the flour by pinching the cubes of butter and stirring it with the flour until the mixture looks like fine breadcrumbs.

Add the egg, lemon juice, and a couple tablespoons of milk, then mix by hand to bring the dough together.  Add more milk if needed to create a soft, slightly sticky dough.

Turn the dough onto a lightly floured surface and knead gently a couple times until the dough is smooth.  Shape into a disc about an inch thick and cut into eight wedges.  Place each wedge in the scone pan or on the prepared cookie sheet.

Brush some milk on top of each scone, then bake at 400 F for 15-20 minutes, until they are well risen and a light golden brown on top.

Let them cool in the pan for 5 minutes, then allow them to finish cooling on a wire rack.

While the scones are cooling, mix up the glaze.  Sift the icing sugar into a medium bowl and stir in enough juice to make a thick icing.

Once they have cooled completely, dip the top of each one into the glaze and sprinkle with zest.

Let the icing harden before serving, about 10 minutes.  Serve them with homemade lemon curd and crème fraîche.