Preheat oven to 425 degrees.
Line a baking sheet with parchment paper. In a large bowl, mix together the flour, baking powder, salt, sugar and zest. Cut in the cold butter cubes, and then add the fruit. Using a fork or pastry scraper, stir in the heavy cream until the dough is sticky. Transfer the dough to a lightly floured board and lightly dust the top of the dough with flour.
With your hands or a rolling pin, gently pat the dough into a thick circle approximately 8-9 inches around. Cut the circle into 12 wedges and place each wedge on the baking sheet, allowing approximately an inch between each piece.
Brush each scone with melted butter and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.