First, you need to use a stick of frozen butter for this recipe. Place in freezer 30 min or even overnight. Grate. Then store in the freezer or fridge for 15 minutes or so.

In a small bowl, mix the blackberries and the sugar. Mash them slightly with the back of a fork or your fingertips and set aside.

In a large bowl, mix dry ingredients: flour, baking powder, salt, chopped sage (if using), and sugar.

Cut in the grated butter with a pastry cutter, two forks or your fingers until the dough has pea-sized crumbs. (Tip: if using your fingers, work quickly to avoid warming the butter too much.)

Note: Before this step, make sure you remove 2 tablespoons of the buttermilk egg mixture and set it aside for brushing the scones.

Next, make a small well in the middle of your flour and add to it the buttermilk, egg, and vanilla extract. Lightly whisk the egg into the buttermilk, and using a spatula, stir to combine until a very rough dough starts to form.

Drain blackberries, reserving liquid and fold the blackberries into the scone dough. Then turn out onto the table and continue to gently knead the dough (roughly 10 times, give or take) until you can form it into a circle.

Transfer to a lightly floured sheet of parchment paper on a cooking tray. At this stage, pop the scones in the fridge or freezer and preheat the oven to 425 degrees Fahrenheit.

Remove from fridge or freezer and using a sharp knife or a pizza cutter, slice into eight uniform triangles. Brush with buttermilk.

Bake at 425F for 20-24 minutes or until golden brown on top and done in the middle.

Remove from the oven and let cool.

Meanwhile, make glaze. In a small bowl, sieve a tablespoon of the reserved blackberry juice, add to it the milk, the powdered sugar and the salt. Whisk to combine. Stir in a teaspoon of lemon juice at the very end.

Drizzle with blackberry glaze and serve!