Berry Scones

4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 1/2 sticks cold butter (sliced into 10-12 slices)
3/4 cup buttermilk
3/4 cup heavy cream
1 egg
2 1/2 cups berries, divided

Glaze

1 1/2 cups powdered sugar
1/4 cup milk

Mix all dry ingredients in a mixer.
Add cold butter.
Mix on low until pea size and still some small butter pieces are evident.
Mix buttermilk, cream and egg in separate bowl.
Slowly pour into dry mix, on low speed.
Mix briefly until combined.
Do not over beat.
Turn out onto floured surface and gently knead dough 4-5 times.
Cut in half.
Roll out half of the dough to about 1" thick.
Pour 3/4 cup berries over dough and fold over.
Roll about once again to 1" thick circle and cut into 6 wedges.
Repeat with remaining dough.
Place on greased cookie sheet.
Brush with a little more cream and sprinkle with sugar.
Bake at 425 for 13-18 minutes, until golden brown.
Cool 5 minutes and pour over glaze.

***You can use fresh or frozen berries. Just make sure you thaw them before hand.