Blackberry Scones

Sift the flour, baking powder, and salt into the primary mixing bowl.

Using really cold butter (even frozen), cut the butter into the smallest cubes you can before placing them into the bowl with the dry ingredients. Once in the bowl, use a pastry knife or fork to cut the butter into the flour. We're not "mixing" anything, but trying to get the butter into the smallest pieces possible, and make sure each small pebble of butter is coated in flour. Don't spend too much time here, a couple minutes at most… butter melts fast. Once finished, no butter should be visible, you'll just see what looks like lumpy flour.

Stick the whole bowl back in the freezer for ten minutes. We want to make sure that butter is not melting until it gets in the oven.

Mix together the whole milk, coconut vinegar, egg, and vanilla. Using a spoon, stir everything until well combined, and set aside.

Remove the mix from the freezer and toss in the blackberries and sugar. Lightly and quickly just make sure everything is evenly spaced within the flour. No stirring… just lightly toss in.

Evenly drizzle in the wet ingredients and using a silicone spatula, quickly fold everything together. Remember… no stirring… just keep folding everything together until all the parts are evenly distributed. Be careful not to break the blackberries. They are delicate, and smooching too many of them will produce more juice that the scone can handle. Don't spend more that 60 seconds here… the butter is melting.

Evenly divide the mix into 14 ball shaped mounds (again, being careful not to mix or squeeze those blackberries), place them on a small surface and freeze for 10 minutes.

Pre-heat the oven to 400°(f).

Remove the ball shaped mounds from the freezer and place on baking sheet. Press in a half teaspoon of course turbinado sugar to the top of each scone. Brush a thin layer of heavy cream on the top of each scone and over the sugar. This will help brown the scone tops a little bit.

Bake the scones at 400°(f) for 19-21 minutes. I know, that's oddly specific. It changes a little bit depending on how much the butter has already melted. 20 minutes seems about right for partially frozen scone batter, anything past 23 minutes and these will start to burn.

Let the scones cool on the pan for five minutes and then using a spatula, remove and place them on a cooling rack.

Glaze isn't an exact science, you kind of have to go by sight. I start this one with the confectioners sugar in a small bowl and mix in all the liquids. I usually "stir" it with a fork until the consistency is just right. If it's too thick and doesn't look like it would drizzle, I'll mix in a 1/4 teaspoon of heavy cream, until it's right. If the glaze is too thin, you'll have to add a little more confectioners sugar.

If you have a piping bag, those work great, but a drizzle spoon will work just as well. Once the scones are completely cool... fill the bag with the glaze and snip off the smallest tip of the bag that you can. Gently squeeze out the glaze onto the scones. This base recipe is not too sweet on it's own and was created knowing that we would be adding the glaze as an overall part of the pastry.