Mini Vanilla Scones (Like Starbucks)

Ingredients

Dry Ingredients

• 2 cups all-purpose flour (2 cups weigh 9 oz)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)

Wet Ingredients

• 1 cup regular full-fat sour cream
• 1 large egg yolk
• 2 teaspoons vanilla extract

Glaze

• 1 1/2 cups powdered sugar
• water, as needed

Directions

1. 1

   Preheat oven to 400 deg. F.

2. 2

   Whisk together dry ingredients in a medium bowl.

3. 3

   Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.

4. 4

   The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

5. 5

   In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).

6. 6

   Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).

7. 7

   Bake for 15 minutes or until golden brown on top.

8. 8

   PREPARE GLAZE WHILE SCONES ARE BAKING.

9. 9

   GLAZE:.

10. 10

    Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.

11. 11

    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.

12. 12

    Serve immediately. Store cooled scones in an airtight container.