Vanilla Scones

By KDudek88

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 5 tablespoons cold butter, cut into pieces
• 1 cup sour cream
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• water, as needed

Details

Adapted from lemonsandanchovies.wordpress.com

Preparation

Step 1

Preheat oven to 400ºF. Sift together dry ingredients in a bowl.

Cut the butter into the dry ingredients until flour looks like coarse meal. In another bowl, whisk together the sour cream/buttermilk, egg yolk and vanilla extract. Add to the flour-butter mixture and stir until dough forms a ball. Make sure the dry bits fully incorporated. If you follow the original recipe exactly, your mixture may look too dry but the author says not to worry. If you decide to add buttermilk like I did, you will find the mixture a little wet.

Place the sticky dough onto a parchment-lined baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate.

Bake for 15 minutes or until golden brown on top. With my wetter dough, I ended up baking a few minutes longer but I’m very happy with the way mine turned out. I continued to bake in 3-minute intervals until the center of the scones were not so wet.

To prepare the glaze: Place powdered sugar in a bowl and add water one teaspoon at a time until the mixture is smooth and runny.

Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.

Serve immediately. Store cooled scones in an airtight container.