Scone Recipe For Sweet Scones

1. In a medium sized, chilled bowl, mix together your egg, vanilla extract, cream, and sour cream. Set aside while you prepare the dry ingredients.
2. In a large, chilled bowl, mix together your flour, sugar, salt, and baking powder.  
3. Using a chilled pastry cutter or cheese grater, cut your butter into the dry ingredients. (A cheese grater makes the job a little easier.)
4. Incorporate the butter into the mixture, but don’t overmix. You want to see pea-sized chunks of butter.
5. Using a wooden spoon, stir in your wet ingredients. If you have scone add-ins (see below for examples), now is the time to add them.
6. Dip your hands into the flour, then finish the process by kneading. Work the dough by folding it over itself a few times. You do not want to overwork the dough—overworked dough will result in tough scones.
7. Add some flour onto a clean surface to create your work space.
8. Working quickly, form 6-8 portions. You can use a knife or pizza cutter to create triangles. You can also create circles. Keep in mind—the thicker your portions, the taller your scones will be. 
9. Place them in the refrigerator to chill for 45 minutes, or in the freezer for 30 minutes.
10. When it gets close to the end of the chill period, preheat the oven to 400 degrees Fahrenheit (204 degrees celcuis). 
11. Place the shaped scones onto a lined baking sheet. (You can line it with parchment paper or use a baking mat.)
12. Position the scones at least 3 inches (7-8cm) apart.
13. To deliver a nice brown color, brush the top of your scones with cream.
14. Optional: For extra sweetness, sprinkle a little sugar onto each scone.
15. Bake your scones for 10 minutes at 400 degrees Fahrenheit (204 degrees Celcius). Do not open the oven, but turn down the heat to 375 degrees Fahrenheit (190 Celcius). Continue baking for 8-15 minutes until it’s golden brown. 
16. Do not overbake. Let it rest on a wire rack until it’s cooled down. 
17. Serve warm or completely cooled down.