Preheat the oven to 400°.

In a large mixing bowl, sift together the flour, baking powder, 2 tablespoons of the sugar, and the salt.

Cut in the butter until the mixture resembles coarse crumbles.

In a separate bowl, separate the yolk of one of the eggs (reserve the egg white to brush the tops of the scones) and stir the yolk together with the other whole egg; then stir in the cream.

Make a well in the center of the flour mixture and pour the egg and cream mixture into the well; stir with a fork just until the dough pulls away from the sides of the bowl.

Sprinkle a clean surface with a small amount of flour.

Using your hands, pat the dough into a ball and knead it on the floured surface for about 30 seconds.

Divide the dough ball into 2 equal halves.

Roll out each half into a 1-inch-thick circle (it will be about 6 inches in diameter).

Cut each circle into 4 pie-shaped wedges and place them on an ungreased baking sheet about 1 inch apart.

Brush the tops with the reserved egg white, and then sprinkle the tops with the remaining 2 teaspoons of sugar.

Bake for 15 minutes or until done but not too dark.