(15 units approx.)
FOR THE ICING:
Mix the milk with lemon juice and zest and the eggs.
Put flour and baking powder in a bowl, add cold butter, diced, and mix using your hands until obtaining a sandy textured dough.
Add the sugar to the dry mixture and stir. Then add the liquids and mix without kneading. Lastly, add blackberries.
Allow the dough to set in the fridge for around 30 minutes and preheat the oven to 360°F.
Once the resting time is over, roll out the dough on a floured countertop using a rolling pin and cut circles of the desired size. It is important not to knead excessively, just squeeze with your hands instead.
Put the dough in a buttered oven tray and bake for about 15 minutes (the time may vary according to the size and thickness of the scones).
Prepare the icing by mixing the ingredients and paint the scones once baked while still warm. Allow to set before serving and decorate with more fresh blackberries to taste.
