Step 1

Prep: Preheat oven to 425F with the rack in the middle. Prepare and set aside a 12"x18" baking sheet. Measure out all of the ingredients.

Step 2

Wet ingredients: Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.

Step 3

Dry ingredients: In a large bowl whisk together all dry ingredients ( 2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).

Step 4

Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour. Add the cold wet ingredients and stir just until barely holds together.

Step 5

Shape: Dump the dough out onto your working surface and continue pressing the dough together until it holds shape, then fold several times to form a dough. Do not overwork it or the scones will be tough. Using the rolling pin, roll the dough into a rectangle (16" x 12") flouring the surface and the pin as needed. Spread the berries all across the surface and press them in with the palms of your hands. Now fold or roll tightly into a log. With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.

Step 6

Top: Melt 2 oz of the butter and brush the tops of the scones, then generously sprinkle with coarse sugar. PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.

Step 7

Bake: Bake the scones for 15-20 minutes or until the tops are golden. Remove from the oven and allow to cool completely before serving.

Step 8

Mix together 1 cup powdered sugar with 1-2 tbsp of lemon juice until smooth. Drizzle over the cooled scones if desired.