Lemon Ricotta Scones

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 teaspoons granulated sugar

For the lemon ricotta scones:

• 2 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt (kosher or table salt is fine)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 2 teaspoons lemon zest
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, lightly beaten
• 1/2 cup (Whole Milk) Ricotta Cheese
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)
• 2 tablespoons Sugar, for sprinkling

For the lemon glaze:

• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3/4 cup confectioners sugar