- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 21/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/2 cup buttermilk, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1 heaping cup blackberries
- 1 tablespoon coarse sugar, for sprinkling
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Whisk flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the dry ingredients with a pastry cutter, 2 knives, or your fingers, until it resembles a coarse meal. Set aside.
Whisk the buttermilk, egg, vanilla, and lemon zest together in a small bowl. Drizzle it over the flour butter mixture and toss with a fork until everything appears moistened. Slowly and gently fold in the blackberries. The dough will be a little wet.
Work it into a ball with floured hands and transfer to prepared pan. Press it into an 8-inch square and cut into squares. Brush with buttermilk and sprinkle with coarse sugar. Separate the scones so that there is a little space between each one. Bake for 20-25 minutes, until lightly golden and cooked through.