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Preheat the oven to 425°F. Put the flour, baking powder, sugar, and salt in the bowl of a food processor. Process for 2 seconds just to combine. Scatter the butter over the flour, and pulse 5-10 times just to break up the butter. Transfer the mixture to a large mixing bowl.
Add the cream, and stir just until the flour mixture is moistened. If the mixture seems overly dry, add a little more cream -- up to ¼ cup. Pour the mixture onto a lightly floured work surface, and knead it a few times to achieve a workable dough.
Use a rolling pin to roll the dough into a ½-inch wide circle. Press out rounds with a floured 2-inch diameter biscuit cutter. Place the rounds 1 ½ to 2 inches apart on a parchment or silicone lined baking sheet. Brush the tops with a little cream to encourage browning.
Bake in the preheated oven until the scones puff and color golden brown -- 12-15 minutes. Cool briefly on a wire rack. Serve with whipped cream or clotted cream, and good jam. Freeze leftover scones, and then reheat as needed. Each scone will reheat perfectly when wrapped in a paper towel and microwaved for 30-60 seconds.