1tablespoonlemon zestoptional, or just use a smaller amount
3tablespoonsunsalted buttercold and cut into pieces (42 grams)
3/4 cupheavy or whipping creamplus more as needed and for brushing**
3/4cupfresh raspberries or blueberries
Preheat oven to 400ºF. Have ready a baking sheet lined with parchment paper.
Mix together the flour, baking powder, and salt until very well blended. Add the bits of butter and work with a pastry cutter or your fingers until coarse. Stir in the sugar and the lemon zest until evenly blended.
Combine the egg yolk with 3/4 cup of cream and vanilla. Add the cream/yolk mixture to the food flour mixture gradually, stirring until the dough is moist enough to shape.
Empty mixture onto a pastry mat and pat down flat. If using berries, carefully press them into the batter. Fold the batter over on itself and press down again. Add more berries. Fold again. Shape dough into a large square or a circle (your choice).
With knife, cut the square into 4 squares, the cut each square in half diagonally so that you have 8 triangles. The triangles should be crumbly and delicate. Arrange them on the tray a few inches apart so they have room to rise. If shaping into a circle, cut into 6 triangles.
Alternatively, you can just divide the dough into 6 or 8 round scones.
With a pastry brush, brush tops with cream.
Bake the scones on center rack of oven for about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
You will need more than 3/4 cup cream, but I recommend starting with the smallest amount and gradually adding more if needed. The dryer the dough, the less the scones spread.