Blackberry Scones

Blackberry Buttermilk Scones
adapted from Baking with Julia
makes about 12 scones

3 cups All-Purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 cup buttermilk
1 T lemon zest
3/4 cup fresh or frozen (unthawed) berries
1 egg, beaten with a little water for egg wash
sugar for dusting

Preheat the oven to 425. In a medium bowl, mix together the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add cold butter, and with your fingertips, work the butter into the flour until the mixture looks crumbly (small pieces of butter coated with flour). Add buttermilk and zest and mix with a fork until ingredients are just moistened. With floured hands, turn dough out onto a floured board or countertop, pressing the dough in a ball so it holds together. Flatten the dough into a rectangle about 1 1/2 inches thick. Sprinkle the berries on top and very gently fold the dough over onto the berries from all sides like an envelope to mix the berries in among the dough. Spread the dough out again into a rectangle 1 to 1 1/2 inches thick. With a large knife or pastry scraper, cut the dough into approx. 4" X 4" squares and cut the squares into triangles. Carefully transfer the triangles to a cookie sheet lined with parchment or silpat liner. Brush with egg wash and sprinkle with sugar. Bake for 12 minutes.