I'd reduce the cream a little before adding more flour. Adding more flour might change the texture.
My recipe is a bit different and not quite as easy as the easy peasy one.
2 cups all purpose flour
1 tbsp sugar
1 tbsp baking powder
1/2 cup shortening - I use oil with great success
1 cup grated cheese
3/4 cup milk
Mix the dry ingredients together. Cut the shortening or oil in with a pastry blender. Stir in grated cheese. Add the egg to the milk and mix well. Pour over the dry ingredients, reserving about 1/4 cup. If dough is still a bit dry, add a little more of the milk mixture but try to reserve a tbsp or two for brushing over the scones. Dump dough out on a floured counter and knead gently about 10 times. Cut the dough in half and form into two balls. Place on a baking sheet lined with parchment or a silpat and flatten the dough into two rounds. Score with a sharp knife into 6 and brush the tops with the remaining milk mixture. Bake in a preheated 425°F oven for ~15 minutes, until golden brown. I've also successfully made these using a 2" to 3" round cutters instead of the two big rounds. I reduce the cooking time by a couple of minutes.
You can replace the cheese with about a cup of any fruit you like. I've used wild blueberries, currants, raisins, coursely chopped cranberries - I'll add some grated orange rind with the cranberries. Usually, when I'm using the fruit, I don't use all the milk. You'll get the hang of what the texture should feel like and know when to quit adding it.