Scones

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
½ cup (100g) granulated sugar
½ teaspoon salt
2½ teaspoons baking powder
½ cup (1 stick; 115g) unsalted butter, frozen
½ cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1½ teaspoons pure vanilla extract
Optional: Coarse sugar for topping
Optional: 1-1½ cups mix-ins like fruit etc.

Whisk flour, sugar, salt, and baking powder together in a large bowl. 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. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream. Press dough into two 5-inch discs and cut each into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Preheat oven to 400°F.
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Line two large baking sheets with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 13 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.