To begin, whisk together the dry ingredients (flour, granulated sugar, salt and baking powder) in a large bowl.
Grate the frozen butter into the bowl and use your finger to rub the ingredients into the butter until they resemble breadcrumbs in tIn a separate bowl, add the heavy cream, egg and vanilla together. Pour over the breadcrumbs and whisk together until it resembles a dough texture.
Sprinkle some flour onto a clean kitchen counter and also onto your hands. Place the dough onto the counter and work it. If it feels too sticky, add more flour, and if it seems too dry, add one or two tablespoons of heavy cream.
Use a cookie cutter (ideally eight inches) or a knife to cut the scones into circles until you have eight individual scones. Brush the top of each scone with heavy cream.
Place the scones on a baking sheet lined with baking paper and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 200C. Bake the scones for 18 to 25 minutes, or until they are golden brown with the edges lightly browned.
Your scones will be fluffy and are best served fresh out of the oven with a generous amount of jam on top.
