To attain the desired flaky, light texture, Ovenly co-owner Agatha Kulaga gently cuts in the cubes of butter using a pastry blender. Once the flour and the butter come together to form pea-sized crumbles, she adds the liquid ingredients, followed by the blackberries, mint, and a little citrus zest. (Her tip: toss the berries in a bit of flour to keep them from staining the batter.) She then places the dough on a floured surface, folds and shapes it into a circle, and cuts the dough in eight triangular wedges. Before baking them, she freezes them for 10 minutes, which helps them hold their shape in the oven. Then she brushes them with cream and sprinkles them with a bit of coarse turbinado sugar. They're fantastic served warm from the oven, or let them cool and wrap them tightly in plastic to keep them fresh for a day or two.