Preheat the oven to 425F and line a baking pan with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. You can sift them if you prefer but a quick whisk to blend does the trick.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Using a fork, stir the buttermilk and egg into the flour mixture. When the fork isn't blending the ingredients well, use your hands to lightly bring the dough together. Knead it ever so gently in the bowl until the ingredients are just brought together to form a ball of dough.

Turn the ball of dough out onto a lightly floured board. Roll the dough out until it is 1 inch thick. Don't roll it out thinner than that or you won't get as nice of a rise of the scones.

Cut the scones out with a 2 inch round biscuit cutter. Gather the scraps up from the first cutting and roll it again to 1 inch thick and cut out more scones. Gather the last little bit of dough up and make one or two more scones. Discard any tiny amounts of dough or bake them for a nibble of scone.

Place the scones on the baking sheet lined with parchment paper and brush the tops with whipping cream. Sprinkle some coarse decorator sugar on top.

Bake for 10-12 minutes or until the scones are nicely golden on the top and bottom.

Best if eaten that day.