Sour Cream Scones

Preheat oven to 400°F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.

Add the cubed butter and pulse until a coarse meal forms.

Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball.

Gently pat the dough down into a 3/4 inch thick square shape.

With a large knife, cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally with an X, making 4 triangles from each square (16 triangles total).

Transfer the triangles onto a parchment paper lined baking sheet.

Brush the tops of each scone with heavy cream and sprinkle with sugar in the raw for a shiny, crunchy top.

Bake for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan, then transfer to a wire rack to cool completely.