This most traditional scone has a creamy biscuit like texture obtained by using both butter and heavy cream. The most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with the metal blade. I personally like to use a hand held pastry cutter (I hate the clean up when I use my food processor) and it works beautifully. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture. For the Scone - 2 cups all-purpose flour, plus extra for the counter 5 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 5 tablespoons chilled unsalted butter, cut into small chunks 1 cup heavy cream (preferred) you may also use 1 cup half and half or 1 cup whole milk Glaze - apply to top of scone using a pastry brush 1 egg 1/4 cup heavy cream (preferred) you may also use 1/4 cup half and half or 1/4 cup whole milk 1 teaspoon vanilla sugar to sprinkle on to