If using raspberries, add an extra 3/4 cup (90g) flour. For blueberries or strawberries, add an extra 1/4 cup (30g) flour to absorb extra moisture.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the flour until pea-sized crumbs form.

Make a well in the center. Pour in the buttermilk, vanilla, and egg. Stir gently with a spatula until a thick, sticky dough forms. Fold in your chosen add-ins (e.g., 1 cup chocolate chips, or 1 cup berries).

Lightly flour a work surface and turn out the dough. Knead gently just until it comes together—add 1–2 tablespoons more flour if it's too sticky.

For flaky layers: Flatten the dough into a rectangle, fold it in half, press down, then turn 90° and fold again. Repeat this folding and turning 4–5 times.

Shape the dough into an 8- to 10-inch disc about 1 1/2 to 2 inches thick. Refrigerate the disc for 5–10 minutes to firm up.

Using a sharp knife or pizza cutter, cut the disc into 8 equal wedges.

Place the wedges 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat.

Freeze the scones for 30 minutes. During the last 5 minutes, preheat your oven to 400°F.

Brush the tops with egg wash (1 egg beaten with 1 tablespoon water), buttermilk, or heavy cream. Sprinkle with coarse sanding sugar if desired.

Bake for 20–26 minutes, until the scones are lightly golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.