Whisk together your dry ingredients. Then, add in the cold, cubed butter and use your fingers to combine with the flour until crumbly.
Create a well in the center of the bowl to add in your wet ingredients. Gently stir with a silicone spatula or spoon.
Knead the dough with your hands briefly before placing it onto a lightly-floured surface. If the dough is too dry, you can add a bit of heavy cream. If it is too sticky, add a bit more flour as needed.
Shape the dough into a disc shape and cut it into 8 equivalent wedges using a knife or a scone cutter.
Place the scones onto a baking sheet with parchment paper and place in the refrigerator for about 5-10 minutes. Meanwhile, preheat your oven to 400 degrees.
Brush the scones with a bit of egg wash or heavy cream and sprinkle with sugar, if you'd like.
Bake for 18-25 minutes until golden. Let them cool before serving.
