"Just Like Starbucks" Vanilla Scones

Folks-
I've been experimenting with this recipe for a couple of weeks now since I first found it online until my kids firmly approve of the results. I now think that I can publish it without embarrassment. I found it online at 5forks.com, and one other place, but I like the 5forks version more. When I've made them, they come out a bit moister than the Vanilla Bean Mini Scones they sell at Starbucks. As you know by now, I like modifying the recipes I post here. I have made this one using both the Vanilla Extract called for in the recipe, as well as the Vanilla Sugar I taught you how to make in an earlier post. I prefer using the Vanilla Sugar in this recipe. Also, I have found that there is very little difference in flavor using salted butter instead of unsalted butter.
So, tested in Edly's kitchen, here is the 5forks version of the "Just Like Starbucks" Vanilla Scones (with my slight modifications, as usual):

Ingredients:
Scones:
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup sugar
5 Tablespoons unsalted butter, cold and cut into small pieces
1 Cup of full-fat sour cream
1 Large egg yolk
2 Teaspoons vanilla extract (or 2 Teaspoons vanilla sugar replacing 2 teaspoons regular sugar.)

Glaze:
1 1/2 Cups powdered sugar
1/4 Teaspoon vanilla extract
1/4 Teaspoon salt
Milk as needed

Preheat oven to 375 degrees F. Whisk together dry ingredients. Using any method you prefer, cut the cold butter into the dry ingredients until the flour resembles coarse meal (I would recommend using a food processor if you have one, otherwise make sure the butter is cut into very small pieces.) In a separate bowl, whisk together the sour cream, egg yolk, and, if you are using it, the vanilla extract, until blended. Add this mixture to the flour-butter mixture and stir with a fork until the dough forms a cohesive ball. Use a spatula to get the dry bits fully integrated. (It may not seem like there is enough liquid at first, but the dough will eventually come together.) Split the dough into two equally sized balls and pat them into disks about 1 inch in height, and cut each disk into 8 equal triangular pieces. Place the pieces onto ungreased baking sheets about 1 1/2 inches apart. Bake for 15 minutes or until golden brown on top. While the scones are baking, prepare the glaze by putting the sugar into a separate bowl, then adding the vanilla extract and milk one teaspoon at a time while stirring with a fork. Once the glaze has become slightly runny, it is ready. When the scones are done, take them out of the oven and immediately spread the glaze over them using a pastry brush. This will give the glaze a more even and shinier coating than just drizzling.