• Place your blackberries in the freezer to firm them up while you get started. Line a baking sheet with parchment paper.
• Put the flour, sugar, baking powder, lemon zest, and salt in the bowl of a food processor, or a large mixing bowl. Process or whisk to combine.
• Add the cubed butter and pulse about 15 times to create a sandy texture. If doing by hand, rub or cut the butter in until you no longer have any large lumps.
• Add the cream and vanilla and pulse or stir with a fork just until the dough is moistened. If your dough seems quite dry you can add a tablespoon more of cream.
• If you are using a food processor transfer your dough to a bowl at this point. Retrieve your berries from the freezer and slice them in half if they are large. Toss the cold berries into your crumbly dough with your fork.
• Bring the dough together with your hands and transfer to a floured surface. Form into a flat disk about 7-8 inches across. Try to get all the fruit incorporated and the dough to come together with the least handling possible.
• Wrap the disk securely with plastic wrap. Once wrapped I like to smooth out the disk of dough with my hands, massaging any rough spots through the plastic. Pop the dough in the fridge for 15 minutes while you clean up.
• Preheat oven to 425F
• Cut your disk into 6 wedges.* Place the scones on your lined baking sheet and pop it in the freezer for about 10 minutes.
• Bake the scones (make sure your oven is preheated!) for about 18 minutes or until golden.
• Let cool before glazing.

lemon glaze

• Stir together the lemon juice and sugar until you have a smooth glaze. Make it thicker with a bit more sugar, or thinner with a bit more lemon juice. Spread generously over the cooled scones.