Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
- Add cold, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Create a well in the center of the dry ingredients and pour in the liquid mixture, folding gently.
- When the dough is shaggy, gently fold in the fresh blackberries.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
- Cut the dough into eight equal wedges and place them on the prepared baking sheet.
- Brush the tops with extra heavy cream and sprinkle with turbinado sugar.
- Bake for 18 to 22 minutes until golden brown and firm to the touch.
- Cool on the baking sheet for five minutes before transferring to a wire rack.
Notes
Use fresh blackberries for best results. Ensure all ingredients are cold for a flaky texture. Store in an airtight container for up to two days.