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.
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.
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