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

With a box grater, grate the butter into the flour mixture. Combine it with two forks or your fingers until it resembles pea-sized crumbles. Place in the refrigerator or freezer as you mix the wet ingredients together.

In a medium bowl, whisk together 1/2 cup heavy cream, the egg, and vanilla extract. Pour over the flour mixture, add the add-ins, and then mix it together until everything appears moistened.

Make an 8-inch disc and use a sharp knife or bench scraper to cut it into 8 wedges. For smaller scones, make two 5-inch discs and cut each into 8 wedges.

To make 10-12 drop scones: Mix the dough until it comes together. Drop about 1/4 cup of dough into each scone 3 inches apart on a lined baking sheet and brush with heavy cream. Sprinkle coarse sugar on top for added crunch.

Put the scones on a plate or baking sheet lined with parchment paper (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat your oven to 400°F.

Line a baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use two baking sheets. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).

Depending on the size of your scones, bake for 18 to 26 minutes or until golden brown around the edges. Larger scones may need closer to 25 minutes.

Remove from the oven and allow to cool for a few minutes before topping with toppings listed in the ingredients.