Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
In a bowl or liquid measuring cup, combine heavy cream and vanilla. Drizzle cream over flour mixture and stir, using just enough cream so that a shaggy dough forms with no loose flour at the bottom of your bowl (you may not need all of the cream).*
Use your hands to shape the dough into a ball and place on a lightly floured work surface. Press the dough into a disk about 5 1/2-inches across or 3/4-inch thick.
Use a knife or your dough scraper to cut the circle into six wedges. Transfer scones to your prepared baking sheet, placing them in a circle, 1-inch apart.
Brush scones with a little more cream to help with browning and bake for 14 to 16 minutes, until baked through and lightly golden.
Allow to sit for 5 minutes and serve warm. Enjoy!