Preheat an oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
In a medium bowl, combine the scone mix and cream. Using a spatula, gently fold the ingredients together just until combined; the dough should still be shaggy. Using your hands, knead the dough lightly in the bowl, then turn out onto a lightly floured work surface and continue to knead 4 to 5 times, or until the dough comes together; the dough will not be smooth.
Shape the dough into an 8-inch (20-cm) disk. Using a sharp knife or metal bench scraper, cut the round into 8 wedges. Place the wedges about 1 inch (2.5 cm) apart on the prepared baking sheet. Brush the wedges with cream and sprinkle with flaky sea salt, if using.
Bake the scones until lightly browned on top, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the scones to the rack. Serve warm or at room temperature with whipped butter, if desired.
Test Kitchen Tip: Liberally sprinkle freshly grated Parmesan over the warm scones.
Makes 8 scones.

Williams Sonoma Scone Mix, Parmesan Garlic Herb