Prepare a baking tray by lining it with parchment paper. Set aside
Pre-heat oven to 400 degrees.
Cut the butter into really small cubes. About ¼". Then, place in the fridge or freezer to keep very cold until ready to use. A cheese grater can also be used.
In a large mixing bowl, whisk the flour, sugar, baking powder and salt. Set aside.
In a medium bowl, combine the sourdough discard and heavy cream. Mix until fully incorporated.
Add in the egg and vanilla extract and continue to whisk it all together.
Using a pastry cutter, combine the butter into the flour mix.
Continue cutting the butter until it's mixed into the flour and in small pieces.
Pour the liquid mix into the dry mix and with a spatula or wooden spoon, stir to bring it into a wet dough.
TIP: Try to work quickly with the dough and not handle it too much. The heat from your hands will warm up the cream and butter which will effect how it bakes.
Turn the scone dough onto a lightly floured surface.
Knead the dough a couple of times, just to make sure everything is completley mixed tighter.It should be a slightly sticky dough.
With a floured rolling pin roll out the dough then fold it over and roll it out again. Do this a couple of times. This will give it those flaky layers.
Then, press the dough into an 8-inch round circle. Make it as even as possible.
Using a bench scraper or sharp knife, cut into 8 equal triangles.
Optional: If the dough has been over handled and the butter is warm and soft, chill the scones in the refrigerator for 30 minutes before baking.
Transfer the scones to the prepared baking sheet and bake for 20-25 minutes or until nice and golden brown.
Once cooked, transfer to a wire rack and allow to cool.
Serve warm with some soft butter and your favorite raspberry jam.