Preheat the oven 345º Fahrenheit (180º Celsius)
Mix the butter, very cold cut in cubes, with the flour and the salt (do not add salt if you use salted butter). We will use a fork or potato press to mix it until you have a gritty, sandy texture.
Add the baking powder, the egg slightly bitten and the cream.
Remove the ingredients with the help of a spatula or wooden spoon, do not overmix.
Dust your working surface with flour and extend the dough with the help of a rolling pin.
When you have a dough with at least 1” tickness dough use a scone cutter, a cookie cutter, or a glass if you don’t have and cut your scones.
Brush the top of the scones with the beaten egg left.
Bake 345º Fahrenheit until the surface turned brown, for around 20-25 minutes.
Serve with butter, jam or cream cheese and enjoy!