With a golden-brown crust and flaky, moist crumb, this scone recipe will turn out every time!
Preheat oven to 425°F.
Grate butter using the fine edge of your grater. Grate onto parchment paper and then place it in the freezer while you prepare the remaining ingredients.
Add flour, sugar, salt, and baking powder to a large bowl. Use a whisk to sift ingredients.
Get grated butter out of the freezer and, using a fork, incorporate into dry ingredients.
In a small mixing bowl, whisk together eggs, vanilla, and heavy whipping cream. Pour this mixture into the dry ingredients and stir until combined.
Scoop the contents out onto a parchment-lined baking sheet and use your hands to form a 3/4 inch thick circle. Add a bit of flour to your hands to prevent sticking.
Chill the dough in the freezer for no less than 30 minutes, preferably an hour.
Preheat the oven to 425°F.
Slice the circle into 6-8 wedges with a bench scraper or large knife and with your hands, gently separate the edges of each scone, creating a space of about 1/2 inch between each.
Using a pastry brush, brush each scone with heavy whipping cream on all exposed sides.
Sprinkle each scone with 1 teaspoon of turbinado sugar.
Bake for 18-23 minutes or until golden brown.