Preheat oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, beat together the buttermilk, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Turn the dough out onto a floured surface and gently knead it into a ball. Flatten the ball into a 3/4-inch thick round.

Cut the round into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.