Doubleberry Drop Scones

• 2 1/2 cups all purpose flour (sometimes I use half AP flour and half Whole Wheat Pastry flour)
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (or half a large lemon)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• 1 cup heavy cream
• Coarse or turbinado sugar for topping

1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
3. Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
4. Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
5. Gently fold in the berries. It's fine if the raspberries break up a little - it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
6. Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

flour, baking powder, kosher salt, sugar, lemon, unsalted butter, fresh blueberries, fresh raspberries, heavy cream, turbinado sugar

Taken from food52.com/recipes/16073-doubleberry-drop-scones (may not work)