Preheat oven to 400 degrees. In a large bowl, use a fork to combine 1/2 cup of butter, flour, baking powder, salt, sugar, and lemon zest until the mixture resembles coarse crumbs. Fold in fresh berries. Slowly add the heavy cream tablespoon by tablespoon. Use your fork to stir the mixture together. Add just enough cream (between 6-8 tablespoons) to soften the mixture and create a thick dough that begins to follow the fork around the bowl as you stir. Flour a Good Cook cutting board. Separate the dough into two even-sized balls. Press each of the balls into an 3/4" thick, 8" circle. Use a sharp knife to slice the dough into six small triangles. Transfer to a Good Cook nonstick baking sheet.
Bake scones in preheated oven for 11-14 minutes, or until slightly golden brown around the edges. Remove and glaze immediately.
To prepare glaze, whisk together 3 tablespoons softened butter, powdered sugar, freshly-squeezed lemon juice, and just1-2 tablespoons of cream to make a thick icing. Tin half of the frosting pink, and the other half purple. Transfer each icing color into a zip-top plastic bag. Snip a small corners off each bag and drizzle both colors of icing over the scones. Sprinkle with sparkling sugar, if desired.
Allow scones to cool before serving.
These buttery scones are reminiscent of English cream scones, with the addition of fresh berries and a lemony glaze drizzled on top. Perfect for summer brunches, they're easy to toss together in the morning before the sun rises, and pair beautifully with bacon or sausage, and fresh orange slices.