Sift flour, sugar, baking powder, and salt into a large bowl.

Using a fork, add the butter and cut into it until the largest pieces are the size of small peas.

Whisk together the cream and eggs in a large glass measuring cup.

Make a well in the center of flour mixture, and pour in cream mixture.

Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.

Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.

With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges.

Brush the scones with additional heavy cream and sprinkle with additional sugar.

Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes.