Begin by preheating the oven to 400°F  and line a baking sheet with parchment paper or silicone mat

Combine flour, sugar, baking powder and salt. Whisk or pulse in a food processor to mix. 

Add butter and cut in with a pastry cutter or pulse in food processor until mixture resembles cornmeal texture.

In another bowl, whisk together cream, egg, and Plus One Vanilla Extract. 

Add liquid to flour mixture and pulse until just combined or stir by hand until dough forms a ball.

Put the dough onto a floured surface then knead briefly until dough comes together.

Roll out dough to about ½" thickness.

Cut dough into eight rectangles or squares. Then cut each or this on one diagonal and then on the other, creating 32 petite scones.

Place on prepared baking sheet and bake 9-11 minutes, or until edges begin to get golden brown.

Transfer scones to a cooling rack to cool completely.

Whisk together glaze ingredients, adding cream one tablespoon at a time to achieve desired thickness. Dip cooled scones in glaze then place back onto a cooling rack to harden.