To make the scones, preheat oven to 400°. Line a baking tray with parchment paper or a silpat baking mat. Put the flour, sugar, baking powder and salt in a large bowl.

Add butter cubes and, using your fingertips, rub in the butter until the mixture is the consistency of coarse crumbs. Add the cream and gently combine to form a ball.

Gather the dough and knead gently to make a smooth round. Pat the round down to about 3/4" thick. Use a biscuit cutter to cut scone shapes. Reroll remaining dough and continue to cut out. You can also make two rounds and cut these into triangle shapes.

Place the scones on the prepared tray and brush with a little of the extra cream. I sprinkled my scones with some pearl/hail sugar. Bake for 10-12 minutes until the scones are puffed and golden.

For cream put the cream cheese into a mixing bowl and beat until soft with a hand mixer. Add in the powdered sugar and whipping cream and continue to beat until you have stiff peaks. Refrigerate until ready to serve.

Serve the scones warm with the whipped cream.