Preheat the oven to 350°F. Grease an 10" baking pan or cast iron skillet with nonstick cooking spray.

In a large mixing bowl, toss the berries in sugar, cornstarch, lemon juice, lemon zest. Set in the freezer while preparing the topping.

In a large 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.

Add berries to prepared pan or skillet. 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 berries 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 berry juices to set. If you're impatient like me, you can enjoy it right away! Serve warm with vanilla ice cream.