Combine flour, sugar, and baking powder in a food processor and pulse to combine.
Add butter and pulse to create a texture like coarse breadcrumbs.
In a small mixing bowl or measuring cup, whisk together egg, heavy cream and sour cream. Add to food processor and pulse just until a dough forms.
Turn dough out onto a parchment lined, or lightly floured surface and separate into two equal sized balls. Gently flatten each dough ball into a disc, then cut each circle into 8 wedges.
Place wedges a few inches apart on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar.
Bake at 400F for 12 - 14 minutes. Cool on a wire rack.
Icing
Add powdered sugar to a small bowl and whisk in heavy cream slowly until desired consistency is reached.
Drizzle over cooled scones.
Notes
Recipe adapted from the Better Homes & Gardens New Cookbook. Calories are automatically generated. For best results calculate based on your exact ingredients.*I prefer mine with less sugar, but my kids like a little more. They're delicious either way!Variations
Try making these with brown sugar and walnuts with a maple glaze on top.
Add chocolate chips, white chocolate chips, or butterscotch chips.
Use a tablespoon of cinnamon when making the dough.
Go savory by only using 1 - 2 tablespoons of sugar and adding garlic and your favorite herbs.