Preheat the oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the butter:

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.

Add wet ingredients:

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently with a spoon or spatula until just combined. If you’re adding dried fruit or chocolate chips, fold them in at this stage.

Form the dough:

Turn the dough out onto a lightly floured surface and knead it gently just until it comes together. Do not overwork the dough, as this will result in dense scones.

Shape the scones:

Pat the dough into a circle that is about 1-inch thick. Use a sharp knife or a pastry cutter to cut the dough into 8 wedges.

Bake the scones:

Arrange the scones on the prepared baking sheet, leaving space between each one. Brush the tops with a little extra heavy cream to give them a golden finish.

Bake for 12–15 minutes:

Bake the scones in the preheated oven for 12–15 minutes, or until they are lightly golden on top and firm to the touch.

Serve:

Allow the scones to cool slightly before serving. Enjoy them warm with clotted cream, jam, or a drizzle of honey.