Preheat oven to 425°

In the bowl of an electric mixer add flour, baking powder, salt and sugar and stir until ingredients are blended. Add butter into flour mixture to the same bowl of and with a paddle attachment mix on medium speed until the mixture has a sandy texture.

To do this by hand crumble the mixture together with your fingers or a pastry blender until the mixture has a sandy texture.

In another bowl blend half and half, vanilla and egg.

Reserve two tablespoons of the half and half mixture to use an egg wash, pour the rest of the liquid over the flour mixture and mix until combined.

If you are adding any extras like dried cranberries, dried blueberries (delicious with lemon zest), raisins (add cinnamon) or chocolate chips add them now.

Lightly sprinkle extra flour onto a clean counter. Scrape scone dough onto floured counter and lightly press the dough together.

Shape dough into a disk 6 inches diameter and 1 and 1/2 inches high

Cut the disk into 8 pieces

Place scones an inch apart onto a cookie sheet lined with parchment paper and brush the tops with egg wash.

Sprinkle sugar on top of scones ( turbinado or raw sugar is delicious)

You can freeze the scone dough at this point. No need to thaw before baking.

bake for 15 - 18 minutes