Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper.
In a bowl, combine the flour, salt, and baking powder.
Make a well in the center and pour in the cream and yogurt.
Mix gently with a spatula until the dry ingredients are just moistened.
With your hands, press the dough 5 times against the sides of the bowl to compact it, then form a ball.
On a lightly floured surface, roll out the dough to a thickness of 1/2 inch (1 cm).
Cut out the scones with a 2-inch (5 cm) round cookie cutter, then place them on the prepared baking sheet.
Brush the scones with melted butter using a brush.
Bake for 15 to 20 minutes or until the top is lightly golden brown but the interior is still tender.
Let cool for a few minutes before serving with butter and/or jam.