When I whip up these babies, the house fills with an incredible aroma. This recipe is a success right away.

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

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

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, lemon zest, and lemon juice.

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 pat it into a circle about 1 inch thick.

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

Brush the tops of the scones with a little extra cream to help them brown.

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

Allow the scones to cool slightly on a wire rack before serving.

For a sweeter scone, sprinkle a little sugar on top before baking. If you have picky eaters, consider adding a handful of blueberries or raspberries to the dough for a fruity twist. You can also substitute orange zest and juice for the lemon if you prefer. For a more savory option, omit the sugar and add some chopped fresh herbs like rosemary or thyme.