Add the flour to a medium or large bowl (if it’s lumpy, sift it in). Add the baking powder, salt and sugar then whisk well to combine.

Slice the butter and the cream cheese into chunks that are about the size of a dice. Use a pastry knife or your fingers to rub the cream cheese and butter into the flour until the pieces are flat and about the size of a black bean.

Pour in the heavy cream and into the middle of it add the vanilla. Stir until the liquid is mixed into the flour then use your hands to fold and gently squeeze the dough over itself until it comes together in a dry, shaggy ball.

Set the ball of dough on a floured countertop and press it into a disk that’s about three quarters of an inch thick. Use a bench scraper or a knife to slice the disk into wedges; you can have four regular sized scones or eight mini scones.

Line a quarter baking sheet with parchment paper and (use water or oil to get the parchment to stick to the pan) place the scones on the pan. Arrange them so they are rather close to each other but not touching.

Set the pan in the freezer for 20 minutes, until the scones are solid. Preheat the oven to 375 F.

Brush the tops of the scones with heavy cream then sprinkle sugar on top. Bake the scones for 20 minutes, until golden on the bottom.

Scones are best the day of but can be kept overnight in an airtight container.