Café Aroma’s Melt-in-Your-Mouth Best-You've-Ever-Eaten Scones--Revisited

After four days I ran out of scones, and niggled by the thought that perhaps they might be baked to advantage at a higher temp, I made them again this morning. With all due respect to Frank Ferro's method, I must say these scones that were baked hotter rose higher, were even lighter (although not so crumbly), outsides were crisper and the tops were an appealing nut brown.
While I was at it, I added a tad more butter and fruit, and, lacking fresh blueberries, used frozen wild blueberries. Lovely and a big saving.
Btw, it took my apartment-kitchen oven 45 minutes to heat but less than 15 minutes to prepare the recipe.
I do urge you to try these scones!

ST’s Café Aroma-Inspired Scones—makes 12
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
4 tablespoons unsalted butter, cool but not cold (or 5 tablespoons, if using 36% cream)
1/2 cup Zante dried currants or fresh or frozen blueberries or cranberries (add frozen fruit without thawing)
1 large egg (1/4 cup)
1-1/4 cups heavy cream, preferably 40% butterfat
About 2 tablespoons sugar for the tops
Heat the oven to 425 degrees, place the rack in the center, and use a baking stone if you have one. Line a 14- by 16-inch baking sheet (or 2 smaller sheets) with parchment paper. Sift (or shake through a big sieve) flour, salt, sugar, and baking powder into a 2-quart mixing bowl—if using kosher salt, stir it into the cream instead.
Cut the butter in small thin chips over the bowl. With your fingertips, lightly rub butter and flour together until the butter is in petite-pea-sized chunks. In a pint or quart measuring pitcher, beat the egg until yolk and white are blended, then beat in the cream. You'll need 1-1/4 cups egg/cream mixture, so pour the excess into a small bowl (it will be for glaze). Drizzle the 1-1/4 cups over the flour and use a fork to quickly blend in—about 12 strokes. Add the fruit--if using currants, crumble to separate--and lightly quickly mix in.
Use a 3-tablespoon ice cream scoop or big spoon to set 12 rounded portions an inch apart on the baking sheet. When the oven has reached 425 degrees, brush each mound all over with the reserved egg/cream and sprinkle with sugar. Bake until light brown, about 15 minutes. Cool on a rack then store in a tightly closed jar in the refrigerator. Warm in the toaster oven about 4 minutes before serving.