Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, and kosher salt in a large bowl.

Add the butter to the flour mixture.

Using a pastry blender, cut in the butter until the mixture is crumbly.

Stir in the white chocolate chips and frozen mixed berries, set aside.

In a small mixing bowl whisk together the eggs and 1/3 cup heavy cream.

Make a well in the center of the dry mix and pour the egg mixture into the well.

Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won’t hold together well.

Turn out the dough onto a floured cutting board.

Using well-floured hands, pat the dough into an 8-inch circle, about 3/4 inch thick.

Using a sharp knife slice the dough into 8 wedges.

Baste scones with 1 tablespoon heavy cream and sprinkle the top with coarse sugar.

Transfer the wedges to the prepared baking sheet and cook for about 15 minutes or until lightly browned.

Serve immediately.

These are best eaten within two days. Store leftovers in an airtight container.