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Preheat oven to 400°F.
Using the coarse side of a box grater, quickly grate frozen butter onto a plate lined with waxed paper. Return butter to freezer.
In a large bowl stir together flour, granulated sugar, baking powder, and salt.
Add butter to flour mixture; toss quickly with a fork to separate and coat grated butter.
Make a well in the center of flour mixture.
In a small bowl combine cream, eggs, and vanilla.
Add cream mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing four to six strokes or until dough holds together in a ragged ball (dough will be a bit sticky).
Pat or roll into a 12-inch square. Fold square into thirds like a letter. Fold in short ends to create a square. Place on a floured plate in the freezer 5 minutes.
Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.
Place wedges 2 inches apart on a very large parchment-lined baking sheet.
Brush with additional cream and sprinkle with coarse sugar.
Bake 20 minutes or until bottoms are golden. Remove; cool on a wire rack.
If you like, serve with butter, jam, or other spreads.