Doubleberry Drop Scones

Directions

1. 1
   Preheat oven to 400. Line a baking sheet with parchment paper.
2. 2
   In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
3. 3
   Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
4. 4
   Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
5. 5
   Gently fold in the berries. It's fine if the raspberries break up a little - it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
6. 6
   Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
7. 7
   Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
8. 8
   Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.