Preheat the oven to 350°F. Grease an 8" square baking dish or cast iron nonstick cooking spray.

In a large mixing bowl, add sliced peaches, blackberries, brown sugar, flour, corn starch, lemon zest, vanilla extract, cinnamon, and nutmeg. Toss well to combine. Pour into the prepared baking dish, spreading it out into an even layer. Set aside.

In a large-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold grated/cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a thick batter forms.

Use a cookie scoop or spoon to add scone batter over the fruit filling. Spread out in an even layer over the fruit. Sprinkle over turbinado sugar. Bake for 55-60 minutes until scones are golden brown and peaches are bubbling and cooked down. If top begins to brown too quickly, tent with foil.

Allow cobbler to cool for 10 minutes before serving. This helps the peach juices to set. If you're impatient like me, you can enjoy it right away!