Sift all dry ingredients and combine cold butter with a pastry blender until mixture resembles a coarse meal.
Whisk eggs in a bowl and separate 1 ½ tablespoon. Continue whisking and add cream.
Make a well in the center of flour mixture and pour egg and cream. Combine quickly until a dough is formed.
Turn out the mixture onto a lightly floured surface. Pat dough, with hands, into a rectangle ½ in (1 ½ cm) thick. Cut into circles with the rim of a glass or cookie cutter. Transfer to a lightly greased cookie sheet. Brush top with separated egg.
Combine salt with paprika and sprinkle over scones.
Bake in oven 450°F (230°C) for 15 minutes.
Serve with butter and jam.
Yields: 12 scones