Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in the half and half, just until mixed. Fold in the berries.
On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 12 squares or triangles, depending on how big you want them.
Place the scones on the prepared tray, keeping the scones about 2 inches apart. These will spread a fair amount.
Brush them with the extra half and half and sprinkle with the extra sugar. Bake for 15 to 18 minutes. Cool on a rack before serving.
If preparing ahead of time, flash freeze the scones on a lined tray. Once they are frozen solid, transfer them to a ziptop freezer bag. Bake according to directions in step 3, increasing baking time if necessary. (Baked scones can also be frozen in a ziptop freezer bag.)Nutritional values are approximate and based on 1/12 the recipe.