In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut butter and shortening into dry ingredients, using a pastry blender or fork until it resembles coarse corn meal.
In a separate bowl, combine cream with beaten egg, add to dry ingredients. Mix just until combined.
Knead dough 5-6 times on a generously floured surface, folding dough in half on top of itself each time. Divide dough into 3 equal portions. Roll or pat each portion into a 5-inch diameter dome, with center slightly higher than the outside edge. Cut each dome into 4 wedges.
Bake on an un-greased or parchment lined baking sheet. Bake for 15-17 minutes or until lightly brown. Split scones almost entirely in half, spread with butter and fill with raspberry jam or orange marmalade. Serve at once.
Cook's Note: Add a handful of Dried Fruit such as Blueberries, Raisins, Currants or Cranberries with 1 tablespoon of Orange Zest. Let your imagination go wild!"