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Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn't necessary to prevent sticking).
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Whisk together the flour, baking powder, salt, and sugar.
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Combine the vanilla with 1 1/2 cups (340g) cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn't be any dry flour in the bottom of the bowl, but the dough shouldn't be particularly sticky, either.
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Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
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Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar.
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Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
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For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
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Bake the chilled scones for 14 to 15 minutes, until they're starting to brown and they're baked all the way through, without any wet dough in the center.
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Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.
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Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.
