I rarely make scones with fresh berries. Actually, that's not true. I'm fairly certain that I've never made a scone with fresh berries. First off, I'll tell you that I love berries. My second favorite fruit (after figs) is berries. It can be raspberries, blackberries, blueberries--whichever is the freshest, the sweetest, and on sale.
I also love scones, but I tend to favor more "dessert-like" recipes, even though I never go overboard on the amount of butter and rarely use high-fat dairy, like cream. My absolute favorite scones are Cinnamon Chip. There's also Maple-Pecan and Pistachio. Those last two have icing.
Once I finally combined fresh berries and scones, the results were awesome. They were sweet enough; the dough was incredibly tender; and the firm blackberries stayed intact, creating juicy chunks of berry. One caveat, however, is that fresh berries add a ton of liquid to your batter. It might look very dry, but once the berries are mixed in, you'll be fine.
I tried this recipe with fresh raspberries, and they were far too soft. They broke up, so no chunks of fruit; and they turned my dough into a moist blob almost instantly thanks to their high water content. The firmer blackerries, on the other hand, held up fine (if by chance, yours are very, very soft, they may not work so well). I think blueberries would also be great. Just make sure they're sweet and tasty.
6 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2/3 cup buttermilk
1 large egg
8 Tbs very cold unsalted butter, cut into small chunks
Add butter to flour mixture and incorporate with a pastry blender or your fingers until mixture resembles coarse meal with some larger, shaggy chunks. Add wet ingredients and stir just until most of the dry ingredients are moist (dough will be quite dry as berries add moisture). Gently stir in blackberries, working them in with floured hands if needed. If dough is still very dry, you can drizzle in some buttermilk; if it’s too wet, knead in more flour.
Turn dough onto a lightly floured surface and quickly knead together. Divide in half and pat each half into a disk about 3/4 to 1-inch-thick. Cut each disk into 6 wedges. Transfer to prepared baking sheet and sprinkle with turbinado sugar. Bake 15 to 18 minutes, or until bottoms are golden brown and a tester inserted in the center comes out clean. Cool on a wire rack.