Master Scones Recipe (Any Flavor!)

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1. 1Step 1: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter using a box grater, then add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
2. 2Step 2: In a small bowl, whisk together 1/2 cup of heavy cream, the egg, and vanilla extract. Drizzle this over the flour mixture, add the add-ins, and mix until everything is moistened.
3. 3Step 3: Turn the dough out onto a floured counter and use floured hands to work it into a ball as best you can. The dough will be sticky; if it's too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press the dough into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper. For smaller scones, press into two 5-inch discs and cut each into 8 wedges. For 10-12 drop scones, keep mixing the dough in the bowl until it comes together, then drop about 1/4 cup of dough per scone, 3 inches apart, onto a lined baking sheet. For mini scones, see the recipe note.
4. 4Step 4: Brush the scones with the remaining heavy cream and, for extra crunch, sprinkle with coarse sugar. This can be done before or after refrigerating in the next step.
5. 5Step 5: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
6. 6Step 6: Meanwhile, preheat the oven to 400°F (204°C).
7. 7Step 7: Line a large baking sheet with parchment paper or a silicone baking mat. If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
8. 8Step 8: Bake for 18-26 minutes, or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Top with any of the toppings listed in the recipe note if desired.
9. 9Step 9: Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.