Mix flour, baking powder and sugar together in a large mixing bowl. Set aside.
Whisk the sour cream, vanilla and milk, together. Set aside.
Add the butter cubes to the flour mixture.
Using a pastry blender or fork, cut the butter into the flour mixture, until it becomes coarse meal.
Stir in the sour cream mixture.
Stir only enough to moisten all the dry ingredients. The dough that forms will clump together, but have a very shaggy appearance.
Pour the dough onto a very lightly floured work surface or a silicone mat and knead gently to form the dough into a smooth ball. Try not to work in a lot of extra flour or over-knead.
Press the dough into a circular disc about ¾ inch thick. Cut into eight triangular sections.
Place the sections onto an ungreased cookie sheet.
Bake at 425 degrees for 12-15 minutes. Scones will be lightly browned on top.
Our kids love these warm from the oven with nothing on them. I like them warm, but enjoy some toppings, too. Split and serve the scones with the toppings of your choice. I used cream cheese and hot pepper jelly and then butter and honey. So delish!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/sour-cream-whole-wheat-scones/