Preheat and Prep: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. This is crucial for creating flaky scones.  

Add Fruit: Add the fruit to the flour mixture and toss gently to coat. This helps to prevent the fruit from sinking to the bottom of the scones.

Make a Well: Make a well in the center of the dry ingredients.

Add Wet Ingredients: Add the beaten eggs and heavy cream to the well.

Mix Gently: Mix with your hands until just combined. Be careful not to overmix, as this can result in tough scones.

Turn Out Dough: Turn the dough out onto a lightly floured surface.

Pat into Round: Pat the dough into an 8-inch round.

Cut into Triangles: Cut the round into 8 triangles.

Place on Baking Sheet: Place the triangles on the prepared baking sheet. (At this point, you can freeze the scones if you like, for later.)

Brush and Sprinkle: Brush the tops of the scones with heavy cream and sprinkle with coarse sugar.

Bake: Bake until lightly golden, 20 to 22 minutes. (Add another 5 to 10 minutes if baking from frozen.)

Cool: Let the scones cool for 5 minutes on the baking sheet, then transfer them to a rack to cool completely.