In a mixing bowl, whisk together flour, herbs, baking powder and salt. Grate in rozen butter, stopping every 2-3 tbsp to lightlty toss the grated butter into the flour. When all the butter has been grated in, use a pastry cutter to work the butter into the flour mixture. Work in until the butter is fully incorporated and the mixture resembles corse sand.
In a seperate bowl, combine the heavy cream and lightly beaten egg.
Stream 1/2 cream and egg mixture into the flour/butter mixture. Incorpotate. Add remaining cream/egg mixture. Mix until the dough just comes together.
Pour dough onto a lightly floured surface.Gently shape the dough into a ball. Gently press down the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Fold and repeat one more time. Shape into a 7-8" disk. Place the dough disk onto a parchment lined baking sheet or plate. Chill in the freezer for 30-40 minutes.
Preheat the oven to 375 F
Remove scones from the freezer. Using a dough scraper or long sharp knife, cut scones into 6-8 wedges. Pull 1/2 -1" apart. Brush scones with the heavy cream.
Bake in the oven at 375 F for 15-20 minutes. Scones should be a golden brown. Scones will be very fragrant (your nose will let you know when they're done!). If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.
Allow scones to cool for 1-2 minutes on the baking sheet. Transfer to a cooling rack to cool additional time as needed. Enjoy with more butter!