How to Make It
Preheat oven to 400°.
Gently beat egg in a medium bowl. Stir in vanilla extract, ½ cup heavy cream, and granulated sugar.
Combine all-purpose flour, baking powder, and salt in a large bowl; add butter to flour mixture. Cut the cubed butter into the flour mixture until small crumbs form. Add cream mixture to the flour mixture and mix until a ball has formed.
Dust a clean, flat surface with all-purpose flour and roll the dough out into a 9x9-inch square, about ½-inch-thick. Add berries to the center of the dough; spread berries out to form an even layer. Fold each side of the dough over the berries to form an enclosed square. Flip the dough and carefully roll it out to about ¾- to 1-inch thickness.
Cut dough into 8 even, triangle-shaped pieces; arrange in a single layer on a rimmed baking sheet lined with parchment paper. Use remaining 2 tablespoons heavy to brush over scones.
Bake at 400° for 12 minutes, or until the scones are golden. Allow the scones to cool slightly on a wire rack.
In a small bowl, whisk together lemon juice, lemon zest, grated ginger, and confectioners sugar until smooth. Drizzle the glaze over scones.