For the Scones:

• Line with parchment paper (1 ) 18'' x 13'' Rimmed baking sheet and (1) 13'' x 9'' Rimmed baking sheet; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large mixing bowl; set aside in the freezer while mixing the wet ingredients. (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
• In a large mixing bowl, whisk together heavy cream, egg, and vanilla extract. Pour over the flour mixture, then mix until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Then, lightly knead the dough in the bowl until it just comes together.
• Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't worry if it's sticky. If the dough is too dry, add 1 tablespoon of heavy cream.
• Press the dough out into a circle about 12 inches in diameter and out about 1 inch thick. Using a knife or bench scraper, cut into 8 or 12 wedges. Pull the wedges and transfer them to a parchment paper-lined baking sheet about an inch away. Freeze or refrigerate unbaked scones for a minimum of 15 minutes.
• Meanwhile, preheat the oven to 400ºF. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown. Remove from oven and cool for 5 minutes before finishing with additional toppings.
• Camila Made Tip: Don’t overwork the dough; mixing and kneading are both actions that develop gluten, which makes for chewy breads as opposed to tender, cakey crumbs for scones. Mix dough gently with a wooden spoon, and gently pat when shaping to keep from overworking.