Place your Meyer lemon rounds onto paper towel to help dry them out slightly and set aside.
Take your bowl with your cup of sour cream, and mix in the baking soda.
Whisk together the flour, lemon zest, sugar,baking powder and salt in a large mixing bowl attached to a stand mixer with the paddle attachment.
Add in the butter , then mix on low until the butter is broken into pea sized morsels in the flour.
Beat the egg and mix in into the sour cream. Add in the lemon juice.
Add the sour cream mixture into the dry mixture, working it in.
Using the mixer on low, mix until the ingredients are fully combined.
Divide into three equal circles. Cut each circle into six equal triangles. Place one Meyer lemon round on top of each scone.
Bake on a well greased or parchment lined baking sheet for 20-22 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully! Check under the Meyer slices to make sure that the scone is cooked. Remove and cool on sheets.
Whisk the icing ingredients together until smooth, then drizzle over the top of the scones. Let dry for 15 minutes to let the icing dry. Store in a closed container for up to 5 days.