Heat the oven to 230°C. Put the flour, salt, baking powder and two tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.
Add the egg and just enough cream to form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands.
Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2cm-thick circle and cut into 5cm rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.
Bake for nine to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately. - Adapted from a recipe in The New York Times by Mark Bittman.