1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Wash and dry the blackberries. Cut them in half if they are very big.

2. Mix flour, brown sugar (or xylitol), baking powder, salt, and orange zest in a large bowl. Add the cold butter in small pieces and work it into the dough with a pastry blender* until the mixture looks crumbly. If you have cold hands, you can do this with your fingers – the butter should not get too warm though.

3. Mix heavy cream, vanilla extract, and the egg to combine and then add to the bowl. Mix with a wooden spoon or rubber spatula until you can barely see dry spots with flour anymore (some smaller ones are ok). Add the blackberries and fold in very gently. The more you stir/mix here, the more you will mash the blackberries, so be careful.

4. Sprinkle a bit of flour onto the prepared baking sheet, transfer the dough, and place it on the baking sheet. Flatten and shape the dough into a disk (about 1 inch thick). Cut into 6 or 8 slices like a pizza and pull the pieces apart, so you got some space in between for the rise. This works well with a cake lifter, for example. Sprinkle the scones with some coarse brown sugar and bake in the middle of the oven for about 16-18 minutes. The scones should have a nice golden brown color on top. Remove from the oven and let cool down completely on a wire rack. Decorate the cooled scones with a bit of sugar glaze (or not) and serve. The scones are best when slightly warm!