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2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

½ cup (100g) granulated sugar

½ teaspoon salt

2 and ½ teaspoons baking powder

½ cup (8 Tbsp; 113g) unsalted butter, frozen

½ cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)

1 large egg

1 and ½ teaspoons pure vanilla extract

1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

Optional: coarse sugar for topping

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1. Whisk flour, sugar, salt, and baking powder together in a large bowl.

2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

3. Place in the refrigerator or freezer as you mix the wet ingredients together.

4. Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl.

5. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.

6. Pour onto the counter and, with floured hands, work dough into a ball as best you can.

7. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

8. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

9. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

10. Preheat oven to 400°F (204°C).

11. Line a large baking sheet with parchment paper or silicone baking mat(s).

12. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

13. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top.

14. Remove from the oven and cool for a few minutes.

Note: