1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside. Wash and dry the strawberries and raspberries and cut them into small pieces. Set aside.

2. Combine spelt flour, brown sugar, baking powder, lemon zest, and salt in a large bowl. Add the butter and use a pastry cutter* to cut it into pea-sized pieces. Next, add the heavy cream and vanilla extract and mix everything until the dough starts coming together – don’t overwork the dough!

3. Place the dough on a floured work surface and press it with your hands into shape or use a rolling pin to create a rectangle with a size of about 36x24cm. Sprinkle the strawberries and raspberries on top, leaving about 1/3 of the surface empty on one side (see pictures). Fold the dough over the fruit from the side that has been left free. If there is a lot of flour stuck to the underside of the dough, simply brush it off with a pastry brush*. Fold the dough over the remaining fruit once more from the same side (a dough scraper is helpful here) – this will enclose all the strawberries/raspberries inside the dough. Flatten the dough roll a little and then cut it into nine triangles.

4. Place the dough triangles on the baking sheet, leaving a little space between them, brush them with heavy cream, and sprinkle with a little sugar. Bake the scones in the preheated oven for about 18-20 minutes. The scones should get a nice golden brown color. Remove them from the oven and let them cool on the baking sheet for a while, then transfer them to a wire rack to cool down completely.

5. For the glaze, mix the confectioners‘ sugar with vanilla extract and a little heavy cream – gradually add more heavy cream until the glaze has a consistency that is not too runny. Brush the scones with the glaze, or simply drizzle it on top. Let the glaze dry completely. The scones are best when fresh but will keep for a few days when stored in a container at room temperature.