For the Scones:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix on low for a minute or so or until the mixture resembles wet sand.
2. In a separate bowl, whisk together the cream, eggs, lemon zest, lemon extract, and vanilla.
3. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches in diameter and 2 inches thick. Cut into 8 wedges and transfer to the prepared baking sheet.
4. Brush the scones with egg wash and sprinkle with the turbinado sugar. Bake until the tops are golden brown and firm, 35-40 minutes.
5. Cool on wire racks.

For the Butter:

1. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the butter until it is fluffy and light, about 1 minute.
2. Add in the powdered sugar, vanilla, and lemon juice and beat to combine.
3. Lightly chop the fruit so it isn’t in big chunks. Switch the whisk attachment to a paddle attachment (or use the hand mixer on very low speed), and mix in the berries. Mix until the berries are incorporated evenly but not completely demolished. You want some chunks of berry going on. You can make this ahead and keep in an airtight container (just make sure to allow time for softening before serving).
4. Serve the butter with the scones.