Preheat oven to 425 degrees.
Line a baking sheet with parchment paper of silpat liner.
Whisk cream, water and egg together. Reserve 1 Tbsp egg mix for egg wash for the dough.
Add dry ingredients and butter to the food processor. Pulse a few times until it is grainy and butter is evenly distributed. It will dry and crumbly.
Add the egg mixture and pulse to incorporate. Dough will be rough and still crumbly.
Remove dough from food processor to a work surface. Knead the dough 8-10 times until it forms a dough ball that is relatively smooth and holds together.
Roll out using a bit of additional flour if needed to a 1 " circle. Don't use much or dough will be too dry.
Using the a cookie cutter of glass of your choice, cut out the scones. Rewrap the scraps and roll out again. Cut out additional scones. Try to use a light hand when re working the dough so the scones don't come out tough.
Place scones on baking sheet(s) and brush with the reserved egg wash.
Bake at 425 degrees for about 13 minutes. Scones should be puffy and golden brown.
Remove from oven and allow to cool. Serve with flavoured butters and jam.