Petite Vanilla Scones

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Sugar
• 5 Tablespoons Cold, Unsalted Butter Roughly Chopped In 1/4" Dice
• 1 cup Sour Cream (or Heavy Cream If You Prefer)
• 1 whole Egg Yolk, Lightly Beaten
• 2 teaspoons Vanilla Extract
• Scrapings From A 1" Section Of A Vanilla Bean
• GLAZE
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• Enough Heavy Cream To Make A Thick Glaze
• Scrapings From A 1" Section Of A Vanilla Bean

1. Adjust oven rack to middle position and heat oven to 425 degrees F.
2. Place the flour, baking powder, soda, salt, and sugar in the workbowl of a food processor fitted with the metal blade. Process with six 1-second pulses.
3. Remove the cover and distribute the diced butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer the dough to a large bowl.
4. Mix the sour cream (or heavy cream), the lightly beaten egg yolk, vanilla bean scrapings, and vanilla extract in a small bowl. Stir the wet mixture in to the dry ingredients with a rubber spatula until the dough begins to form, about 30 seconds.
5. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Separate the dough into two balls. Gently pat each ball into two 3/4 inch circles. Using a bench scraper or chef's knife, cut the scones into 8 wedges. Place the wedges on an ungreased baking sheet.
6. Bake until the scone tops are light brown, 12-15 minutes.
7. Meanwhile, mix glaze ingredients together to form a thick paste. Spoon glaze over scones to cover completely. Transfer scones to wire rack for at least 10 minutes. Serve warm or at room temperature.

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Taken from tastykitchen.com/recipes/breads/petite-vanilla-scones/ (may not work)