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1
Heat the oven to 450 degrees F and arrange a rack in the middle.
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2
Combine the measured flour, baking powder, sugar, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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3
Grate the frozen butter through the large holes on a box grater; add it to the 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 the egg is broken up.
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5
Pour it into the flour mixture and mix briefly with your hands or a wooden spoon until the dough just comes together, about 2 minutes.
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6
Turn the dough out onto a lightly floured surface.
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7
With lightly floured hands, knead about 1 or 2 turns to help the dough stay together, then shape it into a circle.
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8
Use a rolling pin to roll the dough to about 1/2-inch thickness.
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9
Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off the excess, and stamp out as many scones as possible.
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10
Gently reroll and stamp until you have a total of 12.
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11
Place the scones at least 1/2 inch apart on a baking sheet lined with parchment paper.
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12
Brush the tops of the scones with the remaining 1 tablespoon of cream.
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13
Bake until they are puffed and the tops are golden and flecked with brown, about 10 to 12 minutes.
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14
(If the scones on one side of the pan begin to get too dark, rotate the pan to ensure even cooking.)
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15
Remove the scones to a wire rack to cool.
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16
Serve warm or at room temperature.
