Preparation Steps

• Pop the butter cubes into the freezer for 10 minutes. Line a large baking sheet with parchment and set aside. Preheat the oven to 400°F (205°C) with a rack in the center.
• Toss the blackberries with 1 teaspoon of the flour blend and set them in the fridge. This light coating helps keep the juices from tinting the dough purple.
• In a large mixing bowl, whisk together the remaining flour blend, sugar, baking powder, salt, lemon zest, and cardamom.
• Add the chilled butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter in until the mixture resembles coarse crumbs with some pea-size bits throughout.
• In a separate bowl or measuring cup, whisk the egg, egg yolk, milk, vanilla, and 1 tablespoon of the honey until smooth.
• Create a well in the dry mixture. Pour in about three-quarters of the egg-milk mixture and stir with a fork just until large clumps form. Gently fold in the floured blackberries, adding more liquid a tablespoon at a time only if the dough feels dry. The dough should look shaggy but hold together when pressed.
• Scrape the dough onto the parchment-lined sheet and dust lightly with the remaining flour as needed. Pat into a 6×9-inch rectangle, about 1 inch thick. Using a bench scraper, fold the rectangle in thirds like a letter, rotate 90 degrees, and pat back into a 7 1/2-inch square. This quick fold builds layers without overworking the fruit.
• Cut the square into 4 smaller squares, then slice each diagonally to make 8 triangles. Space them an inch apart and slide the pan into the freezer for 10 minutes to firm up the fat for better rise.
• Stir the remaining 1 tablespoon honey with 1 tablespoon non-dairy milk. Brush a thin layer over the tops of the chilled scones.
• Bake 18–20 minutes, rotating the pan halfway, until the tops are golden and the edges feel set. Cool on the pan for 10 minutes before serving warm.