for the scones:
- 8 tablespoons unsalted butter
- 2 cups all-purpose flour + more for kneading
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint blackberries (1/2 sliced in thirds or halves; the other kept whole)
- 1/2 cup ricotta cheese
- 1 large egg
- zest and juice of 1 lemon
- 1 – 1 ½ cups powdered sugar
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.
- In the bowl of a Cuisinart, using the grating blade, grate the butter. Place grated butter into a bowl and set aside.
- Using the bowl of the Cuisinart again (no need to clean), add the flour, sugar, baking powder, baking soda, and salt. Pulse a few times to mix the ingredients. Add the grated butter and pulse a few more times until the mixture resembles a coarse meal).
- In a small bowl, whisk ricotta and egg until smooth.
- Add the ricotta mixture and whole blackberries into flour mixture and run Cuisinart until large dough clumps form (this will happen quickly). The dough will be sticky. Turn onto well-floured cutting board and add cut up blackberries. Press and knead the dough together a few times until you’ve formed a ball.
- Pat the dough into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife (you may want to sprinkle with flour to discourage the dough from sticking to the knife) and to cut into 8 triangles. Place onto prepared cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes.
- While the scones bake, make the glaze by whisking together lemon zest, juice, and powdered sugar.
- When scones are fully cooled, drizzle the glaze on top.