These scones are a signature item in the cafe on Elderslie Farm in Kechi, Kansas. Use a silicone spatula to gently stir in the berries so they stay intact and don't stain the dough purple.
Preheat oven to 375°. Place flour, granulated sugar, baking powder and salt in a food processor; pulse to combine. Add butter gradually, pulsing until mixture resembles coarse meal. (This step can also be completed in a bowl, using a pastry cutter or fingertips to cut or rub butter into dry ingredients.)
Transfer mixture to a large bowl. Stir in zest. Add berries; stir gently to combine, taking care not to bruise or smash berries. Add cream; stir gently until moistened.
Shape dough into 2-inch balls, pressing gently to hold together. Arrange balls 2 inches apart on an ungreased baking sheet. Brush tops of scones with additional cream. Sprinkle with turbinado sugar.
Bake until golden brown on top, 15 to 18 minutes, rotating baking sheet halfway through baking. Transfer to a wire rack and cool slightly before serving.