Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).

Whisk together the flour, baking powder, salt, and sugar.

Combine the vanilla with 1 and ¼ cup of cream in a glass measure. Drizzle over the dry ingredients and stir gently. Add enough additional cream to bring the dough together. You don't want any dry flour showing in the dough but it shouldn't be very sticky either.

Lightly flour a work surface and pat the dough into a circle, about ¾-inch thick. Using a 2-inch round cutter, cut out rounds from the dough, pressing straight down and lifting straight up. Place on the prepared baking sheet about 2-inches apart. Gather the dough scraps, knead briefly, and cut rounds from the remaining dough.

Brush each scone with heavy cream, and sprinkle with sugar.

For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.

Bake the chilled scones for 10 to 14, or until they're starting to brown, and they're baked all the way through, without any wet dough in the center.

Serve warm, split, and spread with a bit of sweet butter and jam or preserves.