makes 1 dozen; adapted from Dorie Greenspan's original, published in Baking, from my home to yours
Preheat oven to 400° F. Mix together the dry ingredients in a medium mixing bowl. Add the butter pieces and using a pastry blender (or your fingers), quickly cut the butter into the dry ingredients until the mixture is pebbly.
Measure cream in a glass measuring cup, add the egg and whisk with a fork to combine. Pour over flour and butter. Mix with fork until dough just comes together. Knead in the bowl about 8 or 10 folds. Turn out onto lightly floured board and divide dough in half. Pat each into a round, about 5 inches in diameter. Cut each round into 6 pieces (press straight down with bench scraper or chef's knife) and transfer to a parchment or silpat lined baking sheet. Bake for 18–20 minutes, until tops are golden. Transfer to a cooling rack and let cool 10 minutes before serving.