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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, za’atar, garlic, salt, and sugar. Add the cold butter and, using your fingertips or a pastry blender, rub it into the dry ingredients until the mixture resembles wet sand. Stir in the olives.
In a separate bowl, whisk together the cream and one egg. Pour into the flour mixture and fold gently with a spatula until a shaggy dough just comes together. Do not overmix. If the dough feels sticky, add more flour, 1 Tbsp at a time, up to 30 g (¼ cup).
Lightly flour a work surface and turn out the dough. Dust the top with a little flour, then shape into an 8-inch (20 cm) circle. Slice into 8 wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
Beat the remaining egg and brush it over the tops. Sprinkle with a little extra za’atar. Bake for 18–20 minutes, or until risen and golden brown. Serve warm.
Storage & Reheating: Store: Once completely cool, keep scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze: Wrap individually and freeze for up to 1 month. Reheat: Warm in a 300°F (150°C) oven for 8–10 minutes or until heated through. If frozen, let them thaw slightly first.