Pre-heat oven to 375°F.
Combine the flour, baking powder and salt in a food processor or a large bowl.
Pulse in the butter or chop it in with a pastry blender.
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Toss in the berries at this point.
Mix together the milk, lemon juice and vanilla.
Pour this over the surface of the dry mixture.
Toss all together gently with a fork only enough to form a dough ball.
It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1-inch thickness and cut out scones with a biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired, you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp. water.
Sprinkle the tops with turbinado sugar if desired, but this is, of course, optional.
Place in the oven and bake for 25 minutes or until light golden brown; baking time will vary depending on the size of your biscuit cutter.
Smaller scones will take about 18 – 20 minutes.
