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1
Heat oven to 450F and arrange rack in middle.
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2
Combine flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk ingredients to aerate and break up any lumps; set aside.
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3
Grate frozen butter through large holes on a box grater; add to flour mixture and toss until well combined.
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4
Whisk together 3/4 cup of the heavy cream and the egg in a small bowl until egg is broken up.
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5
Pour into flour mixture, and mix briefly with your hands or a wooden spoon, until dough just comes together, about 2 minutes.
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6
Turn dough out onto a lightly floured surface and, with lightly floured hands, shape into a circle.
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7
Use a rolling pin to roll dough to about 1/2-inch thickness.
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8
Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off excess, and stamp out as many scones as possible.
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9
Reroll and stamp until you have a total of 12.
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10
Place scones at least 1/2-inch apart on a baking sheet lined with parchment paper.
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11
Brush tops of scones with remaining 1 tablespoon cream.
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12
Bake until they are puffed and tops are golden and flecked with brown, 10 to 12 minutes.
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13
(If scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.)
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14
Remove scones to a wire rack to cool.
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15
Serve warm or at room temperature.
