Heat oven to 425° F
Chop berries and set aside.
In food processor, add flour, baking powder, granulated sugar, salt, lemon zest and fresh mint. Pulse a few times to combine ingredients. If you're not using a food processor, add to mixing bowl and whisk together.
In small mixing bowl stir together heavy cream, vanilla extract and one of the eggs; set aside. In another small bowl, whisk the other egg with a little water (for egg wash at the last stage). OR Use a little heavy cream instead of egg wash.
To the dry ingredients (in the food processor), add the frozen butter cubes and pulse about 10 times until mixture is crumbly.
After the butter is incorporated, add the cream mixture and pulse a few times until just combined. Do not overmix. If you are not using a food processor, gently stir the cream mixture together with the flour mixture until the flour is incorporated.
Turn out onto lightly floured surface and gently form the mixture into a small round circle about two inches high and 4 inches in diameter. Try to handle for only a few seconds.
Brush tops with egg wash or cream.
Gently push the berries onto the top of the dough and then cut with sharp knife into eight triangular pieces (like a pie). Don't worry if the berries fall off, they can easily be placed back on the top.Optional: garnish with any remaining lemon zest and mint. Add to parchment-lined baking sheet, two inches apart and bake for 20 minutes or until golden brown around edges.
Serving Suggestion: Enjoy warm with butter and Devonshire cream.