• Preheat oven to 400℉ and line one or 2 baking sheets with parchment paper and set aside.
• In a large bowl combine, 2 cups (250g) all-purpose flour,½ cup (100g) granulated sugar,½ tsp sea salt, and 2½ tsp Baking Powder. Stir or whisk to combine well.
• Using a box grater, grate the ½ cup (113g) Butter (unsalted and frozen or very very cold) and add it to the above flour mixture and combine using a pastry cutter, your fingers (act quickly) or two forks until the mixture resembles pea sized crumbs. Refrigerate this mixture immediately while you prepare the wet ingredients. This will ensure the best results.
• In another small bowl, add 1 lg egg, ½ cup Heavy whipping cream, and 1½ tsp vanilla extract whisk to combine.
• Remove the dry mixture from the refrigerator and slowly add the wet ingredients you just combined, into the flour mixture. Add any add ins at this time (up to 1.5 cups) and mix everything together until it is all moistened.
• Depending on the shape of scones you want to make do one of the following 3 options.
• If you notice your scones are spreading while baking, remove them from the oven and quickly press back into shape. This sometimes happens especially if the butter isn't quite cold enough. Return to oven and continue baking.

For Triangle Shaped Scones (Wedges)

• Dump out your mixture onto your work surface and bring the dough together into a ball using your hands. The dough may be sticky, you can flour your hands or add a small amount of flour to the dough to help. If the dough is too dry add more heavy cream 1 Tablespoon at a time up to 2 Tbsp. Once the dough ball is formed, press it flat into a disc about 8" and using a sharp knife or bench scraper, cut the disc into 8 wedges (like a pizza). If you want small mini scones divide the ball into 2 equal sized balls and repeat the above, flattening and cutting each disc into 8 wedges. Transfer wedges to the baking sheet and refrigerate for 15 minutes. Remove from refrigerator and brush each scone with heavy cream and if using, decorator sugar, then place in preheated 400℉ oven and bake for 18-26 minutes until they are lightly browned and the edges are golden.
• Depending on the size of your scones and your oven, baking time will vary. Larger ones will take close to 25 minutes

For Round Scones

• Dump out your mixture onto your work surface and bring the dough together into a ball using your hands. The dough may be sticky, you can flour your hands or add a small amount of flour to the dough to help. If the dough is too dry add more heavy cream 1 Tablespoon at a time up to 2 Tbsp. Once the dough ball is formed, press it flat into then using a 3" round pastry or cookie cutter, cut the pastry into rounds, press the cutter straight down and pull straight up-do not twist the cutter (this will help them rise better). If you need to you can dip the cutter in flour to aid in this process. Gently pull together any scraps of dough and repeat until you have used it all, try not to overwork it. Refrigerate for 15 minutes, Brush with heavy cream, sprinkle with decorator sugar if desired. (for sweet scones)
• Bake as directed, until the tops are lightly browned and the edges golden. 18-22 minutes for 3" size.

For Drop Scones (More rustic look)

• Once the dough is mixed together, refrigerate for 15 minutes. When ready, drop about ¼ of a cup of dough onto the prepared baking sheet, leaving a couple of inches between each one, until you have used up all of the dough. Brush with heavy cream and if desired sprinkle with decorator sugar before baking.
• Bake as directed until the bottoms are golden brown and some of the tops are brown as well. 18-26 minutes. You can sprinkle with decorator sugar if desired.

After Baking

• Remove scones from the oven once they're golden and let cool for a few minutes before enjoying.
• Serve them warm or cold and top with your favorite toppings if desired. See notes below.