Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:
On a floured surface gently roll one portion at a time into a ball.
Flatten the ball until your disk is approximately 3/4″ in height.
Press down the outside of the dough circle so the center is slightly taller.
Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
Cut each circle in quarters.
Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.