in a large bowl, combine the flour, baking powder, sugar, and salt

add the cold, cubed butter to the dry ingredients, breaking the butter up more with your fingers

add in the corn kernels and blitzed seaweed and stir in the heavy cream until just combined

turn the dough out onto a floured surface and knead lightly until it comes together

pat the dough into a circle about 1-inch thick

cut into 8 wedges, rounds, or squares

place the scones on a baking sheet lined with parchment paper, leaving at least 3/4 inch space between each piece

brush with egg wash

bake at 425f for ~25 minutes until golden brown