Preheat oven to 400F
In a large bowl, combine flour, baking powder, sugar and salt. Stir well. Using a pastry blender, cut in the cold butter under the mixture resembles coarse meal, with pea-sized bits of butter still present. Gently stir in seabuckthorn berries and chopped basil, then stir in heavy cream. Stir just to combine ingredients- don't overwork the dough.
Generously flour your counter and transfer the dough onto the surface. With your hands, or a rolling pin, roll out 3/4" thickness. Either cut into 12 wedges, or use a round 2 1/2" cookie cutter, being careful not to twist it. If using a cutter, re-roll the dough and cut the rest.
Place scones on a parchment lined baking sheet, sprinkle with coarse sugar and bake for 12-15 minutes, until golden.