Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender, cut in butter until mostly mixed. May be lumpy
Whisk together the cream and eggs in a bowl. Make a well in the center of flour mixture, and pour cream mix into the center. Stir lightly just until the dough comes together (do not overmix).
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush the tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature. Then top with plenty strawberry preserves and whipped cream. Can eat like a sandwich. Enjoy!