Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. This helps with easy cleanup and prevents the scones from sticking.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined, as this will ensure your scones rise evenly.
Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. You want it to resemble coarse meal with some larger lumps of butter still visible. This will create a flaky texture in your scones.
In a small bowl, whisk together the buttermilk, egg, and vanilla. Pour the wet ingredients over the flour mixture. Stir gently with a spatula until the dough starts to come together—avoid over mixing.
Gently fold in the blackberries, being careful not to break them apart too much. You want those luscious berries to remain intact for that burst of flavor.
Transfer the dough to a floured countertop. With clean hands, gently push the dough together until it forms a ball. Pat it into a circle about 1 inch thick, ensuring not to overwork it.
Using a sharp knife, cut the dough into 8 triangles. This is the classic scone shape; feel free to get creative.
Place the scones on your prepared baking sheet and put them in the freezer for 15 to 20 minutes. This step helps prevent spreading while baking.
Brush the tops of the scones with additional buttermilk and sprinkle with turbinado sugar for that crunchy, sweet topping.
Bake the scones for 18 to 23 minutes, or until they’re golden brown on the bottom and around the edges. Let them cool for about 5 minutes on the baking sheet before transferring to a wire rack.
While the scones cool, prepare the glaze. In a small bowl, whisk together the confectioner’s sugar, milk, and vanilla until smooth. Drizzle over the cooled scones.
Enjoy your homemade Blackberry Scones fresh out of the oven!
