Spin off of Starbucks Petite Vanilla Bean scones = amazing... and 5 extra lbs on the scale.

These are soooo good! They obviously don't taste exactly the same but that doesn't mean they aren't just as good! I add a cup of whatever fruit you like, dried works better, this time I did dried blueberries and they are simply amazing. Warning, I'm pretty sure I gained a pound just making these but I figure since I'm making them "petite" instead of GINORMOUS then it can't be that bad.... everything in moderation, or something like that.

Here's what you need...

• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup butter (two sticks)
• 1 egg
• 2 teaspoons vanilla bean extract
• 1 cup dried fruit (optional)

Glaze

•  1/2 cup milk (2% or whole)
• 1 tablespoon vanilla bean extract
• 3 cups powdered sugar

Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet or line with parchment paper.
3. Mix room temp butter with sugar in medium bowl. Mix beaten egg with vanilla extract. Then combine with sugar mixture.
4. Mix the rest of the dry ingredients then add sugar/egg mixture. DO NOT OVER MIX otherwise it will be too dry and crumbly and just a disaster. Just mix until ingredients are combined. 
5. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick square. Cut into 8 squares, then cut squares in half into triangular shapes.
6. Bake 15-17 minutes in the preheated oven, until golden brown on the bottom. Again, you know your oven better than I do so adjust to how it cooks.

Glaze

1. Mix milk and vanilla extract, let sit awhile while the scones cool.
2. Then after the scones are COMPLETELY cooled add 3 cups sifted powdered sugar to milk/vanilla. If your like me and don't have a sifter because your toddler thought it made a really cool dirt sifter don't worry just use a pastry cutter or your hands to get clumps out. Mix until smooth.
3. Then dunk COOLED scones in glaze and set on cooling rack with parchment paper used to bake the scones or something underneath to catch all the excess glaze.
4. I dunked mine twice just because I was feeling a little rebellious :)
5. Let glaze set and tada you have magic in your mouth... enjoy!