Preheat your oven to 400°F.

Whisk together the flour, sugar, salt, and baking powder in a large bowl. Set aside.

Dice the stick of butter. Make sure it stays cold. Cold butter is what makes the scone's texture.

Once diced, add the butter to the flour mix. Using a pastry cutter, gently cut the butter into the flour until a rough crumb mix is achieved. The butter should appear to be about pea size in the mix. Make sure you work quickly. The goal is to keep the butter cold until it reaches the oven where it will do its magic and create flaky scones.

Quickly whisk together the wet ingredients in a separate bowl – heavy cream, ONE egg (reserve the second for later), and vanilla extract.

Pour the wet ingredients into the flour and butter mix. Mix together until everything is moistened and forming into a crumbly dough, but try not to overwork the dough. The goal is to keep the butter cold and in small pea-sized bits for the best scones.

Turn the dough out onto a floured surface and form into an 8-inch disc (about an inch high).

Using a 2 inch cookie cutter, cut into 10 scones.

Separate the slices and place on a parchment lined baking sheet.

Whisk the remaining egg. Using a pastry brush, brush the tops with the egg. Bake them for 15 minutes until golden brown on the tops.