To make the syrup, add the sugar, water, vanilla seeds pod, and lemon peel to a saucepan. Bring to a boil and cook until the sugar has completely dissolved.

Turn off the heat and let cool completely.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.

Work the butter into the flour mixture (I use my hands) until it resembles fine breadcrumbs.

Add the vanilla seeds and lemon peel and combine it into the flour.

Make a well, and pour in the buttermilk and vanilla.

Combine until everything is wet, but do not knead the dough. This is the most important step. If you overwork your dough, the scones will be tough, not tender, and light.

Turn the mixture out onto a floured board.

Gather the dough together and pat it into a rectangular shape that is about 1 1/2 inches thick. Cut the scones into 12 wedges. (I made 8 large scones.)

Place on a baking sheet lined with parchment paper. Brush with heavy cream and sprinkle with sanding sugar.

Bake at a preheated 425 degrees for about 12 minutes.

To make the un-clotted cream, add the heavy cream to the bowl of a mixer with the whip attachment. Start on medium speed and add the sugar slowly.

Add the lemon juice in a slow stream. Turn the mixer up to high speed (be careful to not splash) and whip until it forms stiff peaks. Keep in a container for up to a week in the fridge.

Drizzle the syrup over the warm scones. Serve with the un-clotted cream and fresh berries.