Step 1: Prepare Your Oven and Pan
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning on the bottom.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agent and prevents pockets of baking powder in your scones.

Step 3: Cut in the Butter
Cut the cold butter into small cubes (about ½-inch pieces). Add the butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take 2-3 minutes. Pro tip: If using your hands, work quickly to prevent the butter from warming up. Some visible butter pieces are good – they create flaky layers!

Step 4: Prepare the Wet Ingredients
In a medium bowl, whisk together the heavy cream, egg, and vanilla extract until well combined and slightly frothy.

Step 5: Combine Wet and Dry
Make a well in the center of the flour-butter mixture. Pour in the wet ingredients. Using a wooden spoon or spatula, gently stir until the dough just comes together. The dough will look shaggy and a bit crumbly – this is perfect! Do not overmix, as this develops gluten and makes tough scones.

Step 6: Knead Gently
Turn the dough out onto a lightly floured surface. Gently knead 3-4 times just until the dough holds together. If there are dry flour patches, gently work them in, but avoid overworking the dough.

Step 7: Shape the Dough
Pat the dough into a circle about 8 inches in diameter and ¾-inch thick. You can also shape it into a rectangle if you prefer. The thickness is important – too thin and the scones will be dry; too thick and the centers won’t cook through.

Step 8: Cut the Scones
Using a 2.5-3 inch round biscuit cutter dipped in flour, cut out scones by pressing straight down without twisting (twisting seals the edges and prevents rising). Place them on the prepared baking sheet, spacing them about 2 inches apart. Gather the scraps, gently pat together once, and cut more scones. Alternatively, cut the circle into 8 wedges using a sharp knife.

Step 9: Brush and Top
Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. This creates a beautiful golden crust. Sprinkle with coarse sugar if desired for extra sweetness and texture.

Step 10: Bake
Bake for 15-18 minutes until the scones are golden brown on top and a toothpick inserted in the center comes out clean. The bottoms should be golden as well. Watch carefully in the last few minutes to prevent over-browning.

Step 11: Cool and Serve
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with butter, jam, clotted cream, or your favorite toppings.