10 oz. (2–1/2 sticks) of chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk
1/2 tsp. pure vanilla extract
Combine all the dry ingredients (except for the dried berries) in a large bowl. Mix well.
Add the cut-up butter and pinch the butter into the dry ingredients with your hands until the mixture resembles coarse meal. Add the dried berries and distribute well throughout the mixture.
Combine the buttermilk and vanilla extract and add the liquid to the dry ingredients. Mix with your hands until the dough just starts to come together.
Turn the dough out onto a large piece of parchment paper (optional, but makes moving the scones much easier) or onto the counter. Shape the dough into a long rectangle, about 16 inches long by about 3- to 4-inches wide. Score the dough into 8 to 10 triangles (the final desired shape of the scones). Cover with plastic wrap and transfer the dough to the freezer for at least 2 hours. (You can leave the dough in the freezer at this point for up to a month.)
Preheat the oven to 350°F. Remove the dough from the freezer and let it start to thaw lightly while the oven preheats. Cut the scones through, following the score marks. Transfer scones to a cookie sheet and bake for 20 to 30 minutes, or until lightly browned on the edges.
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