• Preheat oven to 425°F.
• Get out your baking sheet. You can line it with parchment, but I find you don’t really need to with this recipe.
• In the bowl of a food processor, add flour, sugar, baking powder, salt, cardamom, and vanilla paste. Pulse a couple of times until combined.
• Add cold butter, and pulse until mixture is crumbly and the butter is pea sized.
• Transfer dough to a large bowl, add 1 cup cream and stir until just combined. Don’t over mix! You want to just barely stir in the cream until the dough comes together. That way you’re scones will be light and flakey.
• Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together.

You can use 2 methods to cut your dough into wedges:

• Press dough into a lightly greased 8 inch cake pan. Turn out back onto your lightly floured surface, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
• OR use your hands to gently form the dough into a circle, about 2 inches thick. Then cut into wedges.
• In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
• For manuka glaze: In a small bowl, whisk together confectioners’ sugar and manuka honey until smooth. If you need to make the consistency more “pourable” add in a splash or two of whole milk or cream.
• Let the scones rest for a couple of minutes. Place them on a cooling rack over parchment paper. The parchment paper will help catch the drips! Drizzle the scones with the glaze. Serve warm or room temperature.