I think scones gained popularity when the coffee shops appeared. This scones is dense and chewy. It will keep for several days if wrapped tightly in plastic.
in a mixing bowl, combine the flour, baking powder, sugar and kosher salt. Cut the cold butter into small pieces and use a fork to break up the butter until it has the consistency of corn meal. Set aside. In a bowl, combine the eggs and whisk until uniform in color. Reserve 2 tablespoon of the eggs. To the remainder, add the heavy cream. Make a well in the center of the flour mixture and pour in the egg mixture. Combine the ingredients with a few short strokes. Please do not over mix the scone mixture. Do not over handle the mixture because the butter will melt. Lightly flour a baking sheet lined with parchment paper. Transfer the mixture to the baking sheet. Gently pat the scone mixture until it is 3/4 inch thick. Using a sharp knife, cut the scones into diamond shapes. Brush the scones with the reserved egg. Bake in a preheated 450 degree oven for 15 minutes.
Photo courtesy of King Arthur Flour