Let’s break down the process into easy-to-follow steps.

Step 1: Preheat and Prepare. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2: Whisk Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

Step 3: 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 butter pieces about the size of peas.

Step 4: Add Fruit. Add the fruit to the bowl and toss gently to coat it with the flour mixture.

Step 5: Make a Well and Add Wet Ingredients. Make a well in the center of the mixture. Add the beaten eggs and heavy cream to the well.

Step 6: Mix Until Just Combined. Mix with your hands (or a spoon or spatula) until the dough just comes together. Avoid overmixing. The dough will be slightly sticky.

Step 7: Shape the Dough. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about an 8-inch round (about ¾-inch thick).

Step 8: Cut into Triangles. Use a sharp knife or a bench scraper to cut the dough into 8 triangles (like slicing a pizza).

Step 9: Place on Baking Sheet. Place the scones on the prepared baking sheet, leaving about 1 inch between them.

Step 10: Brush and Sprinkle. Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar.

Step 11: Bake. Bake for 20 to 22 minutes, or until the scones are lightly golden brown. (Add another 5 to 10 minutes if baking from frozen.)

Step 12: Cool. Let the scones cool for 5 minutes on the baking sheet, then transfer them to a rack to cool completely.

These steps are very simple.