Lemon Rosemary Scones (and other scone variations)

From Melissa M.
Original Recipe HERE. (Melissa made bite sized scones)
Variation Recipe HERE.

Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 T. baking powder
1/2 t. salt
1/2 cup cold butter, cut into 1/2 inch cubes
1 cup whipping cream, divided
Wax paper

Instructions:
1. Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl.

2. Whisk 2 t. finely grated lemon zest and 2 t. finely chopped fresh rosemary into flour mixture BEFORE adding butter.

3. Cut butter into flour mixture with pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cups plus 2 T. cream, stirring until dry ingredients are moistened.

4. Turn dough onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 1 T. cream until just moistened.
(For bite-sized scones, pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12-13 min)

5. Bake at 450 for 13-15 minutes or until golden.

Notes:
If adding berries instead, toss 1 cup of fresh or frozen berried into flour mixture AFTER working in butter.