Ingredients:

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1 Tablespoon baking

1 stick unsalted butter, cold

1/2 cup buttermilk

1 large egg

1/2 teaspoons vanilla

Method:

1. In a food processor, pulse the dry ingredients: flour, white sugar, salt, and baking powder.
2. Add cold butter and pulse until crumbly. Transfer to a large mixing bowl and cool in the refrigerator.
3. In a mixing bowl, whisk together ½ cup heavy cream, egg, and vanilla extract. Pour over the flour mixture, add any inclusions, then mix together until just combined.
4. Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape. Shape into an 8-inch disc and cut into 8 wedges. Transfer scones onto a parchment lined baking sheet.
5. Refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat oven to 380ºF.
6. Brush tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Scones can be frozen at this point for baking at a later time.
7. Bake for 16-18 minutes until golden brown.
8. Remove from oven and cool for 5 minutes before finishing with additional toppings.Baked

Baked scones can be stored in an airtight container at room perature for 2 days or in the refrigerator for up to one week.