2 3/4 cups all purpose flour
4 t. baking powder
1/2 t. salt
1/4 cup sugar
5 T. cold unsalted butter cut into small cubes
1 cup plus 1 t. full fat buttermilk
1 large egg
1 cup powdered sugar
1/2 t. pure vanilla extract
2 T. milk or half & half
Whisk together the flour, baking powder, salt and sugar in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or fork, until butter resembles small peas. Whisk the egg into the buttermilk in a large mixing cup and add to the flour/butter mixture. Mix until a dough forms, but do not over mix. Over mixing causes tough bread.
Dust a work surface with flour. Transfer dough to work surface and knead 2 to 3 times just until dough comes together. Divide dough in half. Pat each half into a 5 inch circle. Cut into 6 wedges. Place wedges on an ungreased cookie sheet and bake until golden brown on top.
In a measuring cup or small bowl, whisk together the sugar, vanilla and milk or half and half. Drizzle over scones. Serve the extra glaze alongside the scones. Store scones in an airtight container. Scones are best eaten the day they are made but will stay fresh for up to one day.