Whole Wheat Blackberry Scones

• 1-3/4 cup White Whole Wheat Flour
• 1 Tablespoon Baking Powder Plus 1 Teaspoon
• 1/4 cups Turbinado Sugar (or Granulated Sugar), Plus Additional For Sprinkling
• 1/2 teaspoons Salt
• 6 Tablespoons Chilled Butter, Cut In Small Pieces
• 1 cup Fresh Blackberries
• 1 cup Buttermilk, Plus Additional For Brushing On Scones
• 1 Tablespoon Lemon Zest (optional)

1. In a large mixing bowl with a paddle attachment, mix flour, baking powder, sugar and salt. Add pieces of butter and place in the freezer for 5 minutes. Beat on medium speed until butter is broken into pebble-sized pieces. Add blackberries and mix until incorporated and distributed. At this point you can add/mix in lemon zest if you choose to use it.
2. Add buttermilk, mixing until dough starts to come together. Use your hands to complete this process and turn out dough on lightly floured surface. (If your dough doesn't seem stable enough, add a little more flour.)
3. Roll dough into a circle about 3/4 inch thick. Using a sharp knife, cut the dough into wedges like you would a pie. Transfer the wedges to your baking sheet, cover with Saran wrap and place in the freezer for about 15 minutes or chill in the fridge for about an hour.
4. While scones are chilling, preheat oven to 375 degrees. Brush scones with buttermilk and sprinkle with sugar before placing in the oven for 20-25 minutes. When scones are browned along the sides and firm to the touch, remove from the oven and place on a rack to cool.
5. Note: scones can be kept in the freezer (wrapped in Saran wrap) for a couple of weeks. If you want fresh scones, just pop 'em in the oven frozen and increase the bake time by 10-15 minutes!

flour, baking powder, ubc, salt, butter, fresh blackberries, buttermilk, lemon zest

Taken from tastykitchen.com/recipes/breads/whole-wheat-blackberry-scones/ (may not work)