• Adjust oven rack to middle position and preheat to 425°F. Line a baking sheet with parchment paper.
• Add flours, baking powder, sugar and salt to food processor and pulse until mixed. Or whisk by hand until combined.
• Spread butter over top the dry ingredients. Pulse until mixture resembles sand. Add rosemary and lemon zest and pulse until they are mixed in. Transfer to a large bowl. Or cut in butter with a pastry cutter, then stir in rosemary and lemon zest.
• Stir in kefir and egg with a rubber spatula until dough is formed. Pour onto floured countertop and form dough into a ball. Pat dough into a circle and cut into 8 equal wedges, or cut into circles with a cookie cutter. Place wedges on prepared cookie sheet.
• Bake until tops are light brown, 12-15 minutes. Cool scones while preparing glaze.

For the Glaze

• Whisk together lemon juice and zest, rosemary and milk. Stir in icing sugar until desired consistency is reached 2-3 cups). Drizzle glaze over cooled scones.