Petite Vanilla Scones

Adjust oven rack to middle position and heat oven to 425 degrees F.

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.

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.

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.

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.

Bake until the scone tops are light brown, 12-15 minutes.

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.