Preheat the oven to 400°F. Line a sheet tray with parchment paper.
Pulse the flour, sugar, baking powder, salt, and zest in a food processor a few times to combine. Add the butter and pulse until the mixture resembles course meal. Dump into a large bowl. (If you don’t have a food processor, whisk the dry ingredients together and rub the butter into the mix with your fingers until only small lumps remain.)
In a smaller bowl, whisk together the egg, egg yolk, and cream. Add the cream mixture to the dry ingredients and stir until just combined.
Turn the dough onto a floured surface and sprinkle with additional flour. Knead the dough (it will be sticky!) a couple of times with floured hands. (Do NOT overwork the dough! The less you handle it, the more tender the scones will be.)
Pat or roll the dough into a circle roughly 1 1/2 inches thick. Using a 2-inch biscuit cutter (dipped in flour), stamp out about 8 rounds. Roll the scraps together and stamp out additional rounds. You should have about 14 scones. (MAKE AHEAD: Place the unbaked scones on a baking sheet, cover with plastic wrap, and freeze for 45 minutes to an hour. Once frozen, place them in a Zip Loc bag and keep in the freezer until you’re ready to bake them at a later date. No need to thaw them in advance – you just may need to bake them a few minutes longer.)
Place the scones on the parchment lined tray about one inch apart. Brush the tops with a bit of cream and sprinkle with turbinado sugar (if you don’t have turbinado sugar, just use regular granulated sugar).
Bake for 15 to 18 minutes or until lightly golden, and a toothpick inserted into the middle of a shortcake comes out clean. Let cool on a cooling rack for 10 minutes or so. Serve with butter and strawberry rhubarb compote (recipe below).
