Preheat oven to 400 degrees and place oven rack in center position. Place parchment paper on a baking sheet and set aside.

In a bowl, use a whisk to mix flour, baking soda, salt and granulated sugar together. Use a cheese grater to grate butter into the bowl, then use your fingers to press butter into the flour until you create a grainy course meal. You are basically using your fingers to "pinch" the butter over and over into the flour.

In a separate bowl use a whisk to mix egg, 1/2 cup buttermilk (or milk or cream) and vanilla together. Pour into bowl with dry ingredients and use your hands to form a dough ball. Dough should be slightly tacky, if it's too dry add more buttermilk, one tablespoon at a time until desired consistency is achieved. Scatter flour onto counter surface and turn dough ball onto counter. If needed knead some more and then flatten the ball with your hands to form a flat circle about 3/4"-1" thick (basically the shape of a round cake pan).

Use a knife to cut the dough into eight even triangles. Place on parchment covered cooking sheet and place in the oven. Bake for 10-12 minutes. Remove and allow to cool a bit.

Place powdered sugar in a bowl, Use a microplane to zest lemon and add to bowl. Juice the lemon and add one tablespoon at a time, whisking between additions. You want the glaze to be thick enough that it won't run off the scones but also pourable. Pour over scones and serve as is, or top with berries or blueberry compote.