After heavy cream has been chilled in the freezer for 10-15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix.
Cut dough in 8 equal pie-shaped pieces. Transfer wedges onto the prepared sheet pan and brush tops with heavy cream. Sprinkle generously with Turbinado or Demerara sugar.
Bake for 15-20 minutes or until golden brown. Serve warm or at room temperature with butter and jam. Warn guests that taking a half scone is a serious mistake!
See Café Tips above in post for more detailed instructions and tips.