2 C flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C sugar
5 T butter, cold, cut into pieces
3/4 C sour cream
1 egg yolk
2 tsp. vanilla extract
1 vanilla bean, scraped
1 T lemon juice
zest of 1/2 a lemon
1 C powdered sugar
about 2 T lemon juice (you may need more or less, depending on the thickness of the glaze you prefer)
Preheat oven to 400*. Whisk dry ingredients together in a medium bowl. Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse crumbs. Or, use the following tip*
In a separate bowl, whisk together the sour cream, egg yolk, vanilla extract, scraped vanilla bean, and lemon** juice and zest until well blended. Add this to the flour butter mixture and stir with a fork until dough forms a cohesive ball. You may need to use your hands to get the dry bit fully incorporated. It may not seem to have enough liquid at first, but keep mixing, it will eventually come together.
Place the dough onto a parchment lined or ungreased baking sheet and pat into a circle about 1 inch in height. Cut the dough into wedges but do not separate.
Bake for 15 minutes or until golden brown on top.
Prepare the glaze while scones are baking. Place powdered sugar in a shallow bowl or pie plate and add lemon juice one teaspoon at a time, mixing vigorously until smooth and runny. When the scones come out of the oven, take them, still warm, and dip them upside down in the glaze. Then cool on a cooling rack. Serve immediately or cool completely and store in an airtight container.
*The Grate Method
We grated the block of cold butter against the large holes of a box grater directly into the dry ingredients. Then, we gently blended it into the flour until it reached the coarse crumb stage. It really sped up the cutting in process to do it this way.
** Save your lemon peels for a wonderful HOMEMADE AIR FRESHENER.
Sophia combining the dry ingredients.