• Preheat the oven to 400 F
• In a large bowl add your flour, salt, sugar and baking powder.
  2 ​ ¼ cups​ ​all-purpose flour, 2 tablespoon sugar, ¼ teaspoon kosher salt, 1 tablespoon baking powder
• Shred the butter on the coarse side of a cheese grater then using a pastry cutter, cut the butter into the flour mixture until the butter becomes the size of peas. Place your bowl in the freezer.
  12 tablespoon unsalted butter (cold)
• Now in a medium bowl combine wet ingredients and mix well
  ½ cup ​sour cream, 1 teaspoon pure vanilla extract, 1 large egg, 2 tablespoon milk
• Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined (don't over mix). It will not look like a uniform dough at this point.
• Now take your dough and turn it out on to a floured surface. Pull it all together into a ball.
• Pat down the dough into a square shape about ½ inch thick. Roll it out a little to make it a little more square if you need to. 
• Now fold this in half and place into your bowl and freeze for 5-10 minutes.
• Grease a baking sheet or add parchment paper to it.
• Turn out the dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin or finger tips, not your hands) until it looks more like a disc and not a round ball.
• Gently roll the dough into a round circle that is about ¾ inch thick.
• At this point, sprinkle ½ your berries on top and gently press in to the dough until they are flush with the dough. Some may break but that is ok!
  1 pint blackberries
• Fold the dough in half and gently roll again into a ¾ inch thick circle.
• Add the remaining berries to the top and gently press them into the dough.
• You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter.
• Place your scones onto a baking sheet or into a scone pan.

Topping

• Brush the tops of your scones with milk and then sprinkle with some sugar
• Bake for 18-25 minutes or until they just start to get golden on top and bottom.
• When done, let cool on a wire rack for 10 minutes.
• Serve with coffee, tea or with some sweet butter on the side.
• Enjoy!