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Preheat the oven to 475 degrees F. Combine the flour, baking powder, first measure of salt and the sugar in a bowl. Cut in the butter until the mixture resembles coarse meal. Add the vinegar to the cream to make it sour. Add the soured cream to the flour mixture. Knead two or three times on a floured board, do not overwork. Roll out to between 1/4 inch and 3/8 inch thick. Cut into diamonds, squares or circles. Add the second measure of salt to the beaten egg. Brush the scones with the egg mixture. Bake for 10 to 12 minutes.
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