This recipe was shared by my friend from Kentucky! I’ve prepared it multiple times this month!

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

In a small bowl, whisk together the heavy cream, egg, vanilla extract, and vanilla bean seeds.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.

Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.

Cut the circle into 8 wedges and place them on the prepared baking sheet.

Bake for 15-18 minutes, or until the scones are golden brown.

While the scones are baking, prepare the icing by mixing the powdered sugar with 2-3 tablespoons of milk until smooth.

Allow the scones to cool slightly on a wire rack before drizzling with the icing.

For a citrusy twist, add the zest of one lemon or orange to the dough. If you have chocolate lovers in the family, consider adding a handful of white chocolate chips to the mix. For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. If you have picky eaters, try making mini scones by dividing the dough into smaller portions before baking.