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Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
Add the baking powder, salt, and 3 cups flour. If using mix-ins, stir them into the flour before combining with the wet ingredients.
Mix until a soft dough forms. Add additional flour, a little at a time, until the dough is soft and easy to handle without being overly sticky. Avoid adding too much flour to keep the scones tender.
Turn the dough onto a lightly floured surface and gently shape it into a circle about 1 inch thick.
Cut into 8 equal wedges for smaller or 6 for larger, like slicing a pizza.
Place the wedges on the prepared baking sheet, leaving a little space between each one. Freeze for 20-30 minutes before baking.
Brush the tops with heavy cream. Sprinkle with coarse sugar if desired, or leave plain if you plan to glaze them after baking.
Bake for 18-20 minutes, or until the tops are lightly golden and the centers are cooked through.
Allow the scones to cool slightly while preparing the glaze.
Whisk together the powdered sugar, melted butter, vanilla, and salt.
Add milk a little at a time until the glaze reaches your desired consistency.
Drizzle over cooled scones and enjoy!