Add butter to the flour mixture and combine with a pastry cutter or fork until the mixture comes together in pea-sized crumbs.
Add heavy cream and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix until moistened. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons heavy cream.
Place scones on a lined baking sheet. Bake for 15-20 minutes or until light brown around the edges and lightly browned on top.
In a bowl, whisk together sifted powdered sugar, vanilla extract, and enough half-and-half to thin the glaze to your desired consistency for pouring over scones.