Lemon Blackberry Scones

Position rack in lower third of oven and preheat oven to 425.Line cookie sheet with parchment paper.In a large bowl, whisk salt, baking powder, and sugar into flour.Gently stir in blackberries and make sure each one is lightly coated with flour.Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges.Knead the dough in the bowl just until it holds together.Turn dough onto floured surface and gently knead a few more times, then pat into a 9-inch round about 1 inch thick.Using sharp knife, cut dough into 8 wedges.Place dough wedges on parchment-paper lined baking sheet.Brush tops of dough with remaining cream and sprinkle the Turbinado sugar evenly over all the wedges.Bake 15-20 minutes until golden brown.Remove from oven and spread glaze all over the tops of the scones.Allow to cool.Scones are best served the day they are made but will keep in an airtight container for 2 days. You can also freeze them for 2-3 months. I wrap them in foil and place in a large freezer bag.Melt butter and whisk all ingredients together until smooth.