Categories: Breads

Ingredients

• 2 c flour
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 c sugar
• 5 T unsalted butter, cold, cut into pieces
• 1 c regular full fat sour cream
• l large egg yoke
• 2 t vanilla
• 1-1/2 powdered sugar
• water as needed

Directions

1. Preheat oven to 400

2. Using any method, cut cold butter into the dry ingredients until flour resembles coarse meal.

3. In separate bowl, whisk together the sour cream, egg yoke and vanilla 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 ingredients fully incorporated.

4. Scoop the dough into a mini scone pan.

5. Bake for 15 mins or until golden brown.

6. Prepare glaze while scones are baking.

7. GLAZE: Place powdered sugar in medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth. I add a teaspoon of vanilla to the glaze also.

8. 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.

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