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Add butter to flour, salt and baking powder and rub together until crumbly.
Add egg to milk (+ ½ lemon juice).
Add sugar and lemon zest. Add fruit, making sure that large blackberries are halved and smaller ones are left whole.
Slowly add your milk, a splash at a time. You might not need the whole amount -- you can save some to wash the scones.
Mix together with a large knife until it just comes together, you don't want it too sticky.
Tip on to a floured surface, working as little as possible, push together until firm. Place in a bowl, cover with cling film and pop in the fridge for 15 mins.
Once rested, flatten out on a floured surface to about 5cm in depth.
Press your scone mould in firmly, remove scone on to a baking tray lined with non stick baking paper. Repeat until all mixture is used up. You can press left over bits together it means you can get another scone out of it.
Brush the tops with a little milk or oil.
Pop in the oven on 200/220c for 14-16 mins
These didn't rise 👀 needs more leavening agent?