Sift flour, sugar baking powder and salt with a sifter or fine mesh strainer into a large bowl.
Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly.
Measure cream and add egg. Whisk to combine. (Note: if making Lemon Rosemary Scones add zest of one lemon and half of the chopped rosemary)
Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
On a floured board press dough into a rectangle shape then roll to about ⅓" thick. Try to keep it in a rectangle shape.
Use a pizza cutter or sharp knife cut into 12 rectangles, then cut those rectangles in half to form 24 triangles.
Transfer to a baking sheet and bake for 18 minutes until just turning brown. Serve plain, with jam/jelly or glaze with one of the following two glazes
Lemon Rosemary Scones: Be sure to add zest of one lemon and half of the rosemary to the cream as listed above. Combine powdered sugar and milk in a large bowl. Add the juice of one lemon, zest from one lemon and the rest of the minced rosemary.
When scones are cooled dunk in the glaze to cover completely and place on a cooling rack until glaze is set.
Maple Bacon Scones: Combine the powdered sugar, milk, maple extract and salt and stir until smooth. When scones are cooled drizzle 1-2 tablespoons of glaze on each scone. Sprinkle chopped bacon on top. Allow glaze to set completely before serving.