Line a baking pan with parchment paper of spray oil Set aside.

Add Flour, Sugar, Milk powder, baking Soda and salt to your food processor and pulse until just mixed. (if mixing by hand whisk until all the dry ingredients are combined.

Add the cold butter cut into TBSP pieces to the food processor and PULSE 10-15x until you see small pea sized pieces of butter throughout the flour mixture.

Add 1 1/4 cup of Sourdough Starter ****OR 1 cup of Buttermilk at this point

Add 3 Tbsp of Vanilla extract

Pulse 5-10 times only. DO NOT OVER MIX.

The mixture should be crumbly and barely hold together.

Lightly dust a counter with flour and turn the scone mixture onto the counter.

Gently press the scone mixture together into a disk about the size of a Frisbee it should be 1 inch to 2 inches thick. You want 1-2 thick Frisbee shaped scone dough.

Cut the dough in half Then cut in 4ths Then cut in 8ths.

This will create 8 triangular shaped scones. use a spatula to place them on the baking pan.

Cover with plastic wrap and place the scones in the Refrigerator for at least 30 min to overnight to chill the butter.

Pre heat the oven to 350 degrees F.

Take the chilled scones out of the refrigerator and place into the oven.

Bake for 35-45 min.

Remove the scones from the oven and allow to cool.

Sift the powdered sugar to a medium sized bowl.

Mix in vanilla an d milk until well combined.

Pour over the Scones and enjoy.