MINI VANILLA SCONES (LIKE STARBUCKS)

"I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze."

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
FOR THE GLAZE:
1 1/2 cups powdered sugar
water, as needed

Preheat oven to 400 degrees F.

Whisk together dry ingredients in a medium bowl. 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: 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 TBSP butter = 14 grams, so 5 TBSP = 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.

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.

MEANWHILE, MAKE THE 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.

Makes 16 mini scones
Adapted from source: May M / Recipezaar