Preheat oven to 425 F (220 C) and prepare large baking tray with parchment paper.
In a large mixing bowl, hand whisk together flours, salt, sugar, baking powder, and herbs.
Add butter cubes and cut into flour with pastry cutter or work in by hand.
Stir together heavy cream and egg with a fork in a cup.
Add cheddar cheese and heavy cream mixture to flour mixture.
Stir slowly with a wooden spoon until almost mixed.
Use hands to shape into ball.
Gently knead a couple times to make a workable dough. (but don't over do it!)
Place dough onto a lightly floured surface and roll out into ½ inch thickness.
Use 3 inch biscuit cutter to cut eight scones. (you may only be able to cut 6 at first, just take excess and reform, roll, then cut the last two.)
Place scones on parchment paper lined baking tray about 2 inches apart.
Brush top of scones with heavy cream and sprinkle with extra cheese.
Bake for 18-20 minutes or until lightly golden brown.