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Preheat oven to 400.
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Line a baking sheet with parchment paper or use a silicone mat.
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Combine flour, sugar, baking powder and salt. Whisk or pulse in a food processor to mix.
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Add butter and cut in with a pastry cutter or pulse in food processor until mixture resembles cornmeal texture.
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In another bowl, whisk together cream, egg, vanilla scraping and extract.
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Add liquid to flour mixture and pulse until just combined or stir by hand until dough forms a ball.
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Put the dough onto a floured surface then knead briefly until dough comes together.
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Roll out dough to about ½" thickness.
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Cut dough into eight rectangles or squares. Then cut each or this on one diagonal and then on the other, creating 32 petite scones.
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Place on prepared baking sheet and back 10-12 minutes, or until edges begin to get golden brown.
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Transfer scones to a cooling rack to cool completely.
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Whisk together glaze ingredients, adding cream one tablespoon at a time to achieve desired thickness. Dip cooled scones in glaze then place back onto a cooling rack to harden.