Preheat oven to 425 degrees F and line a baking sheet with parchment or a silicone baking mat.

In the bowl of a food processor, add flour, baking powder, sugar and salt. Pulse five or six times until well combined. Alternatively, add to a large bowl and whisk together.

Add diced butter to food processor and pulse until it resembles coarse, wet sand. Alternatively, cut in the butter using forks or a pastry blender, or rub butter in to the flour with your fingertips.

Transfer dough to a large bowl and toss in extras (orange zest, chocolate chips, cranberries, etc.) if you are using them. Pour the cream over the top and stir in for about 30 seconds or until a shaggy dough forms.

Turn dough out onto counter and knead by hand until the dough comes together. Form into a disk.

Line an 8” cake pan with plastic wrap. Press your dough disk into the cake pan, spreading out until it fills the pan. Turn the pan over, releasing the dough and cut into eight wedges.

Place wedges onto baking sheet. If desired, whisk together one beaten egg and one tablespoon of milk and brush over the tops of the scones. Top with 1 tablespoon of granulated sugar.

Bake at 425 degrees for 12-15 minutes or until golden brown. Transfer to wire rack and cool slightly before serving.