Preheat Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Mix Dry Ingredients:
In a large bowl, combine flour, baking powder, sugar, and salt. Stir well and set aside.

Prepare Wet Ingredients:
In a small bowl, whisk together heavy cream and one egg until smooth. Stir in the shredded cheddar, then place the bowl in the fridge to stay cold.

Prepare Butter:
Grate the cold butter using the coarse side of a cheese grater and chill briefly. Add to the dry ingredients and use a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Combine Wet and Dry:
Add the wet mixture to the dry ingredients. Mix gently until a shaggy dough forms.
If the dough feels too dry, add 1–2 tablespoons of additional cream.

Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently press into a round disc about 7 inches in diameter and ¾ inch thick.
Fold the disc in half, press it down again, and repeat this folding process 2 more times to create flaky layers.

Cut Scones:
Shape into a final disc (7 inches wide, ¾ inch thick). Using a sharp knife or floured bench scraper, cut into 8 wedges like a pizza.

Egg Wash & Topping:
In a small bowl, beat the remaining egg and brush lightly over the tops of the scones.
Sprinkle with flake salt and a bit more shredded cheddar.

Bake:
Transfer scones to the prepared baking sheet and bake for 15 minutes, or until golden brown on top and bottom. Start checking around 12 minutes, as oven times vary.

Cool & Serve:
Let the scones cool on the sheet pan for 5 minutes, then transfer to a wire rack. Serve warm and enjoy.