optional: toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar
Instructions
Sift flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer while mixing wet ingredients together.
Whisk 1/2 cup heavy cream, egg, and vanilla. Drizzle over the flour mixture, toss add-ins into bowl, then mix together until everything appears moistened.
Dump contents onto bench and, with floured hands, work dough into a ball. Dough will be sticky. Press into an 8-inch disc and refrigerate overnight or continue with next step.
With a sharp knife or bench scraper, cut into 8 wedges. Brush scones with remaining heavy cream and sprinkle with coarse sugar.
Arrange scones 2-3 inches apart on a parchment lined half sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat conventional oven to 400°F (375°F convection).
Bake for 18-26 minutes or until golden brown on the edges and top. Remove from the oven and cool for a few minutes.
Drizzle with vanilla glaze or whatever topping desired.