Wednesday, April 20, 2011
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter
1 cup sour cream (you can substitute greek yogurt)
1 egg yolk
2 teaspoons vanilla extract
1 vanilla bean, split in half and inside scraped (optional) (You use the inside part.)
1 1/2 cup powdered sugar
water, as needed for glaze
Preheat oven to 400 degrees.
Whisk together the dry ingredients in a medium sized bowl. Cut the butter into small pieces and then cut them into the dry ingredients until the mixture looks like coarse meal. (My preferred method of cutting the butter is to grate it on a box grater then toss the butter into the flour mixture using my fingers to bring the mixture together.)
In a separate bowl, whisk together the sour cream, egg yolk, vanilla, and vanilla bean insides (if using). Add the liquid mixture to the flour mixture and stir with a fork until the dough forms a ball. (I ended up using a spatula and my hands to get the mixture to come together.)
Place the dough onto a baking sheet lined with either a silicone baking mat or parchment paper. Pat the dough into a disk about 1-inch in height. Cut the dough into wedges but do not separate. (I made 8 wedges and then cut each wedge in half.) You could also drop by spoonfuls to make smaller scones.
Bake for 15 minutes or until golden brown on top. While the scones are baking prepare the glaze. Put the powdered sugar in a small 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. Serve immediately! Store cooled scones in an airtight container.
this and the photo are from www.dinah-dishes.com
check out her website it's wonderful!