1. Pre-heat oven to 375° F and line a baking sheet with parchment paper.
2. Wash, hull, and chop strawberries; wash raspberries and blackberries. Pat dry and set aside.
3. In a large mixing bowl, whisk together flour, baking powder, 1/4 cup sugar, and salt.
4. Toss in butter, and work it with a pastry blender.
5. Add the berries, the dark chocolate chips and blend with a metal spoon till the berries are nicely coated with flour.
6. Whisk the egg and cream together in a small bowl, then add to the flour mixture.
7. Gently mix the dough with your hands until it just comes together. Don’t overmix.
8. On a very well-floured counter, pat out dough.
9. Cut into 6 wedges and transfer to the prepared baking sheet, closer together, but not touching (I keep them 2 inches apart).
10. Brush with whipping cream and sprinkle with cane sugar.
11. Bake scones until firm and golden, about 25-30 minutes.
12. Transfer to a cooling rack.

Enjoy!