Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside. Prepare the fruit and set aside.
Measure out the cream and add the lemon juice to it. Stir to combine then set aside.
(If you don't have or want to use a food processor, simply recreate the steps in a large bowl by stirring in). In a food processor, combine the flour, sugar, salt, baking powder and baking soda. Pulse a few times to combine. Add the butter chunks and process until butter pieces are the size of small peas.
Add 1/2 egg and vanilla to reserved cream and stir to combine. With processor running on low, slowly begin adding cream mixture, just until dough comes together in to a ball. (I usually use pretty much all of it). Turn dough out on to a well-floured work surface.
Scatter fruit over top of dough and with floured hands (or sprinkling additional flour as necessary to control the stickiness), incorporate fruit (try to tuck as much of it in as you can) and shape in to a 1-inch thick round disc. Using a sharp knife, cut disc in to 8 equal wedges. Transfer pieces to prepared baking sheet, leaving room between each piece.
Brush scones with whipping cream (or milk) and sprinkle with turbinado or white sugar. Bake in preheated oven for about 13-15 minutes or until golden. Remove to a cooling rack to cool completely.