2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), frozen
3/4 cup heavy cream
1 large egg
Heat the oven to 450°F/225C and arrange a rack in the middle. Sift the flour, baking powder, sugar, baking soda, and salt in a large bowl and break up any lumps with whisk.
Grate the frozen butter through the large holes on a box grater; add to the flour mixture and toss until well combined. Whisk the heavy cream and the egg in a small bowl. Pour this mixture into the flour and mix with a wooden spoon until the dough just comes together.
Place the dough onto a lightly floured surface and shape into a circle. Use a rolling pin to roll the dough to about 1/2-inch thickness. Dip a 2-1/2-inch biscuit cutter in some extra flour, tap off the excess, and stamp out as many scones as possible. Repeat until you have a total of 12 scones.
Place the scones at least 1/2 inch apart on a baking sheet lined with parchment paper. Brush the tops of the scones with cream. Bake until they are puffed and the tops are golden and getting brown around the edges, about 10 to 12 minutes. Serve warm or at room temperature with your favorite jam and butter or with some clotted cream.
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