Preheat oven to 425°.Line 2 rimmed baking sheets with parchment paper. Set aside.In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add peanut butter morsels, stirring to combine. Set aside.In a liquid-measuring cup, combine 1 cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)

Working gently, bring mixture together with hands until a dough forms.Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Use a 2½-inch triangular cutter, cut 19 shapes from dough, rerolling scraps as necessary.

Place scones 2 inches apart on prepared baking sheets. Brush with remaining 1 tablespoon cream.Garnish tops of scones with a sprinkle of turbinado sugar, if desired.Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15- 20 minutes.