Starbucks Petite Vanilla Scone

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

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 unsalted butter, cold, cut into pieces
• 1 cup regular full-fat sour cream
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups powdered sugar
• water, as needed

Recipe

• 1 preheat oven to 400 deg. f.
• 2 sift together dry ingredients in a medium bowl.
• 3 using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: the "grate" method: grate a block of cold butter against the large holes of a box grater. toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
• 4 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.).
• 5 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.).
• 6 bake for 15 minutes or until golden brown on top.
• 7 prepare glaze while scones are baking.
• 8 glaze: place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
• 9 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.
• 10 serve immediately. store cooled scones in an airtight container.