Serve these buttery scones with your favorite jam for a special breakfast!
Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
Place flour, sugar, baking powder, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop food processor.
Remove lid and sprinkle chilled butter over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about ten 1-second pulses. Remove lid and carefully remove processor blade (ask an adult for help).
Transfer flour-butter mixture to large bowl. Add cream and use rubber spatula to stir until just combined and no dry flour is visible. Do not overmix.
Transfer mixture to clean counter and shape dough into 8 scones (see photos, below). Use bench scraper (or spatula) to transfer scones to parchment-lined baking sheet.
Transfer mixture to clean counter and use your hands to gather and press mixture until dough forms and holds together, 5 to 10 seconds.
Use your hands to pat dough into 8-inch circle, about ¾ inch thick.
Use bench scraper (or butter knife) to cut circle into 8 wedges.