• Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper. Set aside.
• In a large bowl, combine 4 cups all-purpose flour, ½ cup granulated sugar, 4 teaspoons baking powder and ½ teaspoon salt. Using a fork or pastry blender, cut 1 cup very cold unsalted butter into the flour mixture until the dough has a coarse crumb-like texture. 
• Carefully stir 1 cup heavy cream and ½ teaspoon vanilla extract into flour mixture. Stir until the liquid is incorporated into the flour mixture and until it forms a dough.
• Once dough is just beginning to cling together but is still somewhat shaggy, transfer to a lightly-floured surface. Sprinkle 1½ cups fresh berries over the dough, and lightly work the dough and berries together until combined.
• 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 for 18-20 minutes.

To make the lemon Glaze

• While the scones cool, in a small bowl whisk together 1 cup powdered sugar, 1½ tablespoons lemon juice, 1½ teaspoon water, and 1/4 teaspoon vanilla extract.
• Once scones are cooled, drizzle glaze lightly over the top of each scone. Allow it to sit and harden before serving. If desired top with Poppyseeds for sprinkling .