Prepare the Dry Ingredients

Combine flour, sugar, salt, and baking powder in a large mixing bowl. Whisk together until evenly distributed.

Cut in the Butter

Add cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until you have pea-sized pieces. Flatten some butter pieces between your fingers to create thin flakes. The mixture should look crumbly and pale yellow.

Mix the Wet Ingredients

In a separate bowl, whisk together egg, buttermilk, and vanilla extract until smooth and slightly frothy.

Combine Wet and Dry

Pour the wet mixture into the flour and butter mixture. Gently fold together with a wooden spoon or spatula until no dry flour remains. The dough will look shaggy and rough.

Shape and Fold

Turn dough onto a lightly floured surface. Press into a rough rectangle. Fold in half and press gently. Repeat folding 3 to 4 times total to create layers.

Cut the Scones

Shape dough into an 8-inch circle. Cut into 8 equal wedges using a bench scraper or sharp knife. Transfer to a parchment-lined baking sheet, spacing 2 inches apart.

Chill

Refrigerate the baking sheet for 30 minutes.

Bake

Preheat oven to 400°F (200°C). Brush scone tops with buttermilk or beaten egg. Bake for 15 to 18 minutes until golden brown and risen. Cool on baking sheet for 5 minutes before serving.