Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder and salt. Thoroughly cut in butter*
4 cups all purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder, ½ teaspoon salt, 1 cup very cold unsalted butter
Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
1 cup heavy cream, ½ teaspoon vanilla extract
Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface.
Sprinkle the berries over the dough, and lightly work the dough and berries together until combined.
1 ½ cups fresh or frozen berries -- I used a mix raspberries
Divide the dough into 2 even pieces, and round each into a disk about 8" wide. Cut each into 8 wedges and transfer wedges to cookie sheet. Bake on 375F for 18-20 minutes.
Lemon Glaze
While the scones cool, prepare your glaze by whisking together sugar, lemon juice, water, and vanilla extract.
1 cup powdered sugar, 1 ½ Tbsp lemon juice, 1 ½ tsp water, ¼ tsp vanilla extract
Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving.
Poppyseeds
Notes
* I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory -- you can use cold butter cut in with a pastry cutter. **frozen berries are easier/less-messy to incorporate into the dough, but either will work.