Prepare peaches by cleaning and cutting them in small pieces. Set aside with washed raspberries.
Using butter that has been frozen, shred the butter on the large holes of a box grater or cheese shredder. Then return shredded butter to the freezer.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Whisk in prepared butter.
Add cream and stir in until a shaggy dough forms.
Roughly knead with hands then place on a well-floured surface. Knead to create a uniform dough then pat into a rectangle. Roll dough into a 10x14-inch rectangle, making sure to keep the sides even.
Sprinkle dough with lemon zest.
Spread mascarpone cheese on ⅔ of the dough, then sprinkle evenly with peaches and raspberries.
Fold the dough into thirds (like a letter), starting with the empty third. Press folded pastry lightly to adhere to the fruit.
Cut the dough in half then each half in three pieces. Then cut each piece into two triangles.
Place scones on parchment-lined baking sheets.
Brush the tops with remaining cream and sprinkle with turbinado sugar.
Place in preheated oven and bake until lightly golden and firm to the touch, 20-30 minutes.
Cool on baking pans for five minutes then on cooling racks until ready to eat.