Preheat the oven to 200 C / Gas 6. Position an oven shelf in the lower third of the oven. Line a baking tray with baking parchment.
Put flour, sugar, baking powder, and salt in a large bowl and mix together.
Cut in the butter with a knife until the largest pieces of butter are about the size of peas. Set aside.
In a small bowl, stir the cream and egg yolks just to blend and then add to flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together. All the dry ingredients should be absorbed into the dough so that you can create a moist ball. Don’t over-knead - the ball will be sticky but the scones will not be as light and flaky if over-handled.
Place the ball in the centre of the baking tray, patting and forming it gently into a round about 2.5 cm thick and 18 cm in diameter. With a sharp knife cut the round into eight wedges and separate.
Take each wedge and cut in half horizontally, leaving one of the corners connected so scone doesn't completely come apart. Place berries in between layers, putting top layer back and gently pushing back together without squishing down the scone.
Brush the scones with some melted butter and sprinkle with raw cane sugar or some other large-crystal sugar that doesn't melt.
Bake until the scones are deep golden and a skewer inserted into the centre of a wedge comes out clean, 18 to 22 minutes. Slide the parchment onto a rack and let the scones cool for 10 to 15 minutes before serving. Enjoy!
Of course fresh berries are preferable to frozen, but both work well. You can also replace scones with dried fruit like currents, cranberries or cherries.