📋 Instructions

1. 1Preheat and Prep — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep the butter and cream in the fridge until the moment you need them.
2. 2Whisk the Dry Ingredients — In a large chilled bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. If using a vanilla pod, rub the scraped seeds into the sugar with your fingertips first to distribute them evenly.
3. 3Cut in the Cold Butter — Add the cold butter cubes and toss to coat, then cut in with a pastry cutter or your fingertips until the mixture looks like coarse sand with some pea-sized butter pieces remaining. Those butter pockets are what create flaky layers.
4. 4Add the Wet Ingredients — Whisk the cold cream, egg, and vanilla bean paste (or extract) together in a small bowl, then pour over the flour mixture. Stir with a fork just until a shaggy dough forms and no dry flour remains, about 15 to 20 seconds.
5. 5Shape the Dough — Turn the dough onto a lightly floured surface and pat it gently into a 7-inch circle about 1 inch thick, folding it over itself once if it feels crumbly. Do not knead it; just press it together.
6. 6Cut the Wedges — Cut the circle into 8 wedges with a sharp knife, pressing straight down. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart.
7. 7Brush and Top — Brush the tops and sides with the remaining 2 tablespoons of cream and sprinkle generously with turbinado sugar. This is what gives the scones their golden, crackly crust.
8. 8Bake Until Golden — Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are deep golden brown and the edges look crisp and set. A toothpick inserted in the center should come out with just a few moist crumbs, and an instant-read thermometer should read about 200°F (93°C).
9. 9Cool Slightly and Serve — Let the scones cool on the pan for 5 minutes, then transfer to a rack. Serve warm, ideally within an hour of baking, with soft butter, clotted cream, or jam.