Preheat oven to 400 degrees F.

Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

Combine flour, sugar, baking powder and sea salt in a large bowl. .

Grate the frozen butter into the dry mixture and stir to combine. (Or cut in the cold butter with a fork or pastry cutter, if you prefer.)

Add the heavy cream, and egg and stir to combine. Once it’s incorporated enough, use your hands to “knead” the dough together. The dough will look crumbly initially but will clump together when squeezed between your fingers.

Add the cheese and work it into the dough with your hands until evenly distributed.

Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8” in diameter.

Cut into 8 to 12 equal pieces depending on your desired size. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side, then diagonally to make 8 scones. Or cut each ¼ into 3 triangles (by cutting diagonally) to make 12 scones.

Carefully separate the scones and spread them out evenly on the prepared baking sheet.

Bake in the preheated oven for 11-13 minutes, or until the scones look set and are just barely beginning to brown.

Remove from the oven and transfer scones to a cooling rack to cool slightly before serving slightly warm.