Preheat oven to 400. Whisk together dry ingredients in a medium bowl. Grate butter into flour mixture and cut in until flour-coated ribbons are 1/4" pieces. Whisk together egg yolk, sour cream and vanilla extract. Add to flour mixture and stir with a fork until dough comes together in a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may seem not to have enough moisture, but the dough will eventually come together). Place dough into a parchment lined (or ungreased) baking sheet and pat into a flat disk about 1" in height. Cut the dough into wedges and separate, or scoop dough into a mini scone pan that has been coated with Pam, if available. Bake 15-17 minutes or until golden brown on top.
PREPARE GLAZE WHILE SCONES ARE BAKING.
Place powdered sugar in medium bowl; add a little vanilla and cinnamon. Add water one teaspoon at a time mixing vigorously until smooth and runny. Use a pastry brush to apply a thin layer of glaze over hot scones.
Serve immediately. Store cooled scones in an airtight container.
Ingredients
-
2 cups all purpose flour
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/2 cup sugar
-
5 tablespoons butter, cold, grated
-
1 cup regular, full fat sour cream
-
1 egg yolk (large)
-
2 teaspoons vanilla extract
-
Glaze
-
1 1/2 cups powdered sugar
-
water as needed
-
vanilla
-
cinnamon
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
