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.