1) In a medium sized bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt.

2) Add in cubed butter and work with your fingers or a pastry cutter until butter is thoroughly coated with flour and has formed into pea sized pieces.

3) Stir in quartered blackberries until coated in flour. Place the bowl in the fridge uncovered while preparing step 4.

4) In a measuring bowl or small jug, whisk together the heavy cream, egg, and vanilla. Remove bowl from the fridge and drizzle the heavy cream mixture into the bowl while stirring the dough together.

5) Stir the scone dough together until all the floury patches are hydrated and dump onto a lined baking sheet. “Knead” for only 1-2 seconds to bring the dough together. Form into a roughly 7 inch circle.

6) Place dough circle in the freezer for at least 30 minutes. Preheat the oven to 400ºF.

7) Once chilled, cut scones into 8 equal triangles. Brush with more heavy cream and top with coarse sugar.

8) Bake scones for 20-22 minutes until dark golden brown, let cool, and drizzle with melted white chocolate or lemon glaze.