If using fresh blackberries, the original recipe says to scatter them across a cookie sheet to freeze, 2 hours before baking. I did this, and it kept the berries neat, but by using my method for assembling the scones, you should be able to use fresh berries.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda and salt. Use the paddle attachment and run on medium low speed. Add butter, one cube at a time. Allow one butter cube to mix in for about 30 - 60 seconds before adding another cube of butter (each cube was about the size of a tablespoon, so 16 tablespoons). I walked around assembling the rest of my ingredients while I was doing this.

Stop the mixer and if your freezer will allow, stick the mixing bowl with the flour and butter mixture in it for about 20 minutes. The original recipe says this helps with the final product and I did it myself. And the final product was fantastic!

Mix together the buttermilk and vanilla and leave in the refrigerator until ready to use.

Once flour and butter mixture has chilled in the freezer, remove it and make a well in the center of the bowl. Pour in the buttermilk and vanilla mixture and mix until it sticks together in a ball.

Preheat oven to 375 degrees.

Line two sheet pans with silicone baking mats or parchment paper.

Using a large cookie scoop (3 tablespoon capacity), portion out dough rounds, 6 to each baking sheet. Make an indentation in the center of each dough mound, as you would a thumbprint cookie. Place 3 blackberries in the center of each dough mound. Use a medium cookie scoop (1.5 tablespoons) to top each mound of dough with a smaller mound. Cup your hand and seal the blackberries in the center of each scone. Each scone will be rounded and kind of like a hockey-puck in shape.

Sprinkle each scone with coarse sugar or place a few honeyed almonds on top of each.

Bake the scones, rotating pans halfway through baking time, for 17 - 20 minutes, until nicely browned.

Allow to cool for at least 20 minutes before serving. Scones will keep in an air-tight container, stored on the counter, for up to 3 days.