Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, a pinch of salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Whisk until well mixed.

Add 1/2 cup of cold, diced butter to the dry mixture and mix until the butter resembles small peas.

In a separate bowl, whisk together 1/2 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract until smooth.

Create a well in the center of the dry mixture and pour in the wet ingredients. Stir until just combined.

Turn the dough onto a lightly floured surface and gently knead it 2-3 times.

Shape the dough into a circle about 1 inch thick. Cut into 8 wedges.

Place the wedges on the prepared baking sheet.

Sprinkle cinnamon sugar over the tops of the scones.

Bake in the preheated oven for 15-18 minutes until golden brown.

Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.