11tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
1cup cold heavy cream
1cup powdered sugar
1/4teaspoon vanilla extract
1 1/2tablespoons water
Preheat oven to 375F.
To prepare scones, whisk together flour, granulated sugar and baking powder in a large bowl until well combined.
Add butter. Using a pastry blender or your hands, blend butter into dry ingredients until mixture is consistency of coarse meal.
Add cream; stir just until blended.
Turn out onto a lightly floured surface and knead lightly until a smooth dough is formed. Pat into a square about 1-inch thick. Cut dough into 16 triangles (cut into 4 squares first, then cut each square into fourths diagonally). Arrange 1 inch apart on a parchment-lined baking sheet.
Bake until lightly browned, 15 to 20 minutes. Cool a few minutes before icing.
To prepare icing, mix powdered sugar and vanilla extract in a small bowl. Add water, a little at a time, to achieve a drizzling consistency.
Dip end of a whisk into icing, then wave over warm scones.