Preheat oven to 400 degrees F. Line a baking sheet with a silicone liner or parchment paper that's been misted lightly with cooking spray; set aside.

In a large bowl, combine the cake mix and flour and whisk together. Drop in the cubed cold butter and using two forks or a pastry blender, cut the butter into the flour mixture until the mix resembles thick, coarse crumbs.

Make a small well in the center of the mixture and stream in the cream or milk. Then, using a spoon or your hands, begin working the dough into the milk, working from the outside in, until the mixture is just barely combined. Do NOT overmix or this will result in very tough scones!

Remove the dough from the bowl and knead into a ball. Place the ball onto the prepared baking sheet and gently press it into about a 10" circle. Score the circle into 8 wedges with a sharp knife. Bake for approx. 20-25 minutes or until the scones appear set and are golden around the edges. Allow scones to cool for about 30 minutes.

Cut the scones into separate wedges and allow to cool completely. Once cooled, melt the frosting in the microwave (be sure to remove the lid and foil wrapping first!) until pourable. Drizzle over top of the scones and allow the icing to briefly set before serving.