Preheat the oven to 425F/220C

Mix the dry ingredients in a large bowl. Cut in the butter. Use a pastry blender or a fork or criss cross a pair of knives. I just use my fingers and pinch the butter into the flour until the mix looks like coarse crumbs.

If you are adding any extras (see variations below) do it now and stir to mix everything as evenly as you can.

In a small bowl, beat the eggs and the cream together.Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Use a spoon or your hands to mix the dry stuff on the sides into the middle. Don't worry if things don't come together at first. You can push the dough against the bottom of the bowl and knead it gently until it forms a ball.

Dust your work surface with a small amount of flour and turn out your dough. Gently knead it and turn it over, forming it into a disc about 3/4" thick as you go. Worry more about the thickness, but the disc will be about the size of a dinner plate in diameter.

Add a smidgeon more flour if things get sticky but not too much. It's ok if the dough seems soft as long as it holds its shape.

Cut the dough into as many wedges as you desire. Six or eight is a good number for breakfast size servings, 12 or 16 for snacks.

Prepare a baking sheet large enough to hold the scones with cooking spray or baking paper and arrange so there is some space between them as they will expand in the oven. Now is the time to add the egg wash, if using.

Bake for 15 minutes, turning the pan about halfway through. The aroma of scone is your signal they are a couple minutes away from being cooked through.

These are best while hot. Store leftovers in a zip top bag and eat within a couple days.