SCONES: Preheat oven to 375. Sift dry ingredients into large mixing bowl. Cut butter into mixture with pastry blender until resembles coarse meal. Mixing lightly with fingers, add heavy cream until dough just holds together. Wrap in plastic and chill 30 minutes before rolling out. Roll dough into a circle, 1/2" thick. Using a small biscuit cutter, cut into shapes. Butter a large baking sheet and place scones on it. Combine egg and light cream in bowl and brush tops of scones. Bake until golden and puffed--13-15 minutes.
BUTTER: In food processor, process butter and berries into smooth puree---it will have a deep color. Spoon butter into a small serving dish and chill until 1 hour before serving. Serve with small butter spreader to accompany scones.
NOTE: Press fruit through a fine sieve before making fruited butters to remove the seeds. Use raspberries, strawberries, blackberries and/or blueberries. Use 1/3 Cup of pureed (seedless) fruit to each cup of butter. Fruited butters are also excellent with banana, carrot, zucchini and nut breads.