Directions

1. Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.
   
2. Cut the strawberries into bite-sized pieces. In a small bowl mix together the strawberries and blueberries and sprinkle the fruit with 1/2 tablespoon sugar and set aside.
   
3. In a medium bowl, combine the 5 tablespoons of sugar with the flour, baking powder and salt. Add butter, using a pastry cutter to cut in butter until it looks like pea size balls. Stir in the fruit, add the heavy cream and then use a spatula to gently stir dough until it holds together.
   
4. Place the dough on a lightly floured surface and knead a few times to incorporate the dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle the dough with flour if it gets sticky.
   
5. Press the dough into a circle 3/4 inch thick making sure to push any berries that might have come out into the dough. Cut the dough into 8 wedges and then transfer the wedges to the baking sheet, leaving at least 1/2 inch of space between them.
   
6. Bake for 15 minutes. Remove the scones from the oven and generously sprinkle with 1 tablespoon sugar and bake 8 more minutes or until the tops are golden brown.