Preheat your oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures that the baking powder is evenly distributed and will help the scones rise properly.

Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. The key to flaky scones is keeping the butter cold, so work quickly.

Combine wet ingredients: In a separate bowl, whisk together the sourdough discard, heavy cream, egg, and vanilla extract until smooth.

Form the dough: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a fork until the dough just comes together. If using mix-ins like dried fruit or chocolate chips, fold them in at this stage.

Shape the scones: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 wedges.

Bake: Place the scones onto the prepared baking sheet, leaving space between each one. Brush the tops with a little extra cream for a golden finish. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cool and serve: Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy them warm with your favorite toppings, or store them in an airtight container for up to 2 days.