Preheat the toaster oven to 425 degrees.
In a mixing bowl or a food processor, stir together the flour, sugar, baking powder, salt, baking soda and lemon zest.
Cut in the butter with either a pastry blender or the food processor until the mixture resembles crumbs.
In a small bowl, whisk together the cream and the egg.
Pour into the dry ingredients and blend.
Gently fold in the berries.
Turn the dough out onto a floured surface. Put a little flour on your hands and gently knead the dough slightly.
Flatten to about 1/2-inch thickness and slice into fourths.
In a small bowl, mix together the brown sugar, flour, cinnamon and softened butter for the topping.
Spoon topping over each scone.
Transfer scones to the toaster oven baking sheet and place in the toaster oven.
Bake for 12-15 minutes.