Place a lightly greased biscuit tray on top of the oven while preheating so it warms up.
In a large (preferably chilled) bowl, mix the flour, baking powder and sugar together well.
Rub the butter in with your fingers until the flour resembles breadcrumbs.
Make a well in the centre and add in the egg and cream.
Stir with a fork to form a sticky dough.
Put the dough onto a lightly dusted (with flour) work surface. With floured cold hands, lightly gather the dough to form a ball.,
Pat the dough into a thick disk and cut into 5 cm rounds with a pastry/cookie cutter or a glass dipped in flour. Regather the leftover dough to cut more scones out, making sure you don't over work the dough or the scones will be tough.
Place all the scones on the biscuit tray at once and dust with extra flour on the top.
Put the scones on the upper 1/3 of the oven and turn the oven down to 230C immediately after the oven door is closed. Bake them for 10-12 minutes only.
The scones should be light golden only, as they will continue to cook after taken out from the oven.