Pre-heat oven to moderately hot (190-200 degrees celsius, fan-forced).
Sift flour, baking powder and sugar into a bowl.
Whisk egg, cream and milk together.
Pour most of the wet ingredients into the bowl of dry ingredients. Keep a tablespoon or two of the wet ingredients aside.
Mix ingredients using a butter knife or other flat-bladed knife knife. The mixture should hold together well and be a little sticky to touch. Add a little extra of the wet ingredients if the mixture is too dry.
Turn onto a lightly floured surface and sprinkle a little extra flour over the mixture.
Gently knead for 10 seconds. Shape the dough into a round about 2-3 cm thick.
Use a 5cm (in diameter) round cutter to cut out 12 scones.
Place the scones, not quite touching, on a greased tray.
Brush the tops with the remaining wet mixture.
Bake for 18-20 minutes or until a light golden colour.
Once baked, transfer to a clean tea towel and wrap the scones before serving warm.
Enjoy with cream and jam.