Preheat oven to 425°

In a small bowl combine dry ingredients. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs.

In another bowl, combine berries with 2 tbsp flour and toss to coat. Stir in the fruit and orange peel to the dough mixture.

Make a well in the center of the mixture; add the buttermilk all at once. Stir with a fork until just combined, and the dough pulls away from the sides of the bowl.

With clean hands, gather the dough into a ball and turn out onto a floured surface. Roll or pat into a circle about ½” thick. Using a cutter or a sharp, greased knife, cut into individual pieces. Place 2 inches apart on a lightly greased baking sheet. Brush the scones with cream and dust with cinnamon sugar.

Bake for 12 minutes or until the tops are slightly browned. Serve warm with coffee or tea. Optionally you may drizzle your favorite icing over the tops once they have cooled.