Preheat oven to 400 degrees.

Beat egg and cream together and set aside (a two cup measuring cup works really well here). Set aside.

In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and rub it into the flour until you have a pebbly mixture.

Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. When the mixture is totally incorporated, divide the dough into two equal sized balls. Pat them disks about an inch tall. Place them on a parchment or Silpat-lined baking sheet. Carefully cut each disk into six segments (I used a bench scraper) and separate them.

Bake the scones for 20-22 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container.