Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
Combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into ten pieces. Add the butter to the flour mixture then cut it in using two knives until the mixture resembles coarse meal. (This step may also be done in a food processor fitted with a metal blade.)
Combine the egg and cream in a small bowl and beat well. Add the liquid to the flour mixture. Stir with a wooden spoon to form a soft dough. Scrape the dough onto a lightly floured surface. Knead the dough a few times just until it comes together.
Divide the dough into two even pieces. Roll one piece of dough out about 1/3-inch thick on a lightly floured work table. Using a 2-inch round cookie cutter, portion the dough. Gather up the scraps and roll them out about 1/3-inch thick. Cut more circles from the dough scraps. (Use these for the bottom of the scones.)
Spread about 1 to 2 teaspoons of Love’n Bake Cinnamon”Schmear”® Filling on half of the dough cutouts. Place a second dough cutout on top.
Repeat with the remaining piece of dough.
Place each filled scone on the prepared baking sheet spaced a few inches apart. Brush the tops with cream and sprinkle them generously with sugar.
Bake the scones until lightly browned on top and slightly puffed, about 12 to 15 minutes.
Serve the scones warm from the oven.