Scones:

Always check scones for doneness early and often.

Preheat oven to 350° F. Line a large rimmed baking sheet with parchment paper (optional); set aside.

In a medium bowl, or in a food processor, combine flour, sugar, baking powder, and salt. Using a pastry blender or fingers, (or pulsing if using a food processor) cut butter, and cream cheese into flour mixture until the mixture resembles coarse crumbs with some larger clumps.

In a small bowl, whisk together sour cream, 1/2 cup buttermilk, and extracts. Add buttermilk mixture to flour mixture. Working gently, bring the mixture together with hands (or pulse in food processor) just until a sticky dough forms.

Turn dough onto a lightly floured work surface. Knead lightly to just bring together any excess flour. Push and pat into a circle about 1″ tall. Transfer to a baking sheet. Brush scones with remaining buttermilk. Cut in wedges, 8 to 12, and pull each wedge apart from the rest, leaving about 1/2″ between.

Bake until risen and nearly firm (when pressed on the top, they should have just a bit of a give) about 15 to 25 minutes. The scones will be a pale color. Let cool completely on pan.

Dip scones, after they’ve completely cooled, in the glaze, using fingers or a spoon to smooth it out and fill in any nooks and crannies. Sprinkle with desired sugars before glaze sets.

Note: If using a scone pan, divide dough into 8ths, then transfer each wedge to the pan. Bake for about 20 minutes.

Creamy Glaze:

Stir together the powdered sugar, butter, vanilla and two tablespoons cream or milk. Add additional cream or milk, 1 teaspoon at a time, until a thick consistency is formed. The mixture will firm a bit as it sits, so work quickly when dipping the scones. There may be a little additional glaze leftover.