Petite Vanilla Scones

Ok, fine, I'll admit it...I'm a Starbucksaholic. And to top it off I'm addicted (and I mean HARD addict) for their Petite Vanilla Scones....Yum-the-freak-O! And if that's not enough, I get super mad each time I purchase them because I know that I could make an entire batch of them for the price that I pay for just 3 of them (get real...who can just have one of those petite things!!!!) So of course the hunt was on and I found this recipe a while back and have been making them homemade ever since. Do I still go back to Starbee's and purchase them? Of course! It would take the fun outta being an addict!!!! LOL I will admit that this recipe is much lighter/less dense than the one's at Starbucks. I actually like these BETTER because I'm not a fan of eating carboard scones! I also added the vanilla beads to the glaze so it would resemble Starbucks!

I also decided that this would be my April entry for Master Baker's challenge. This recipe screams out vanilla and all the essence of its true aromatic flavor. Vanilla: the flavor of the month!

Petite Vanilla Scones
Adapted from RecipeZaar


Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
5 Tbsp unsalted butter, cold, cut into pieces

Wet Ingredients
1 cup regular full-fat sour cream
1 large egg yolk
2 tsp vanilla extract

Glaze
1 1/2 cups powdered sugar
water, as needed
1/8 tsp vanilla beads

Preheat oven to 400*F.

Whisk together dry ingredients in a medium bowl.

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.

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.).

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.).


Bake for 15 minutes or until golden brown on top.

PREPARE GLAZE WHILE SCONES ARE BAKING.


GLAZE:
Place powdered sugar in a medium bowl, and 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 the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.


Serve immediately. Store cooled scones in an airtight container.