1 1/2 cups all-purpose flour, plus more for surface
1/2 cup cake flour (not self-rising)
3 tablespoons granulated sugar
1 tablespoon baking powder
Salt
6 tablespoons cold unsalted butter, cut into pieces
3/4 cup blueberries
3/4 cup mountain cranberries or regular cranberries
1 teaspoon finely grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs
Fine sanding sugar, for sprinkling
Steps:
Preheat oven to 400 degrees. Whisk together flours, granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) Stir in berries and lemon zest.
Whisk together cream and eggs. Make a well in the center of flour mixture, and pour in cream mixture. Gently stir with a fork until dough just comes together. Turn out dough onto a lightly floured surface, and knead a few times to combine (dough will be slightly sticky).
Pat dough into a 6-inch square (about 1 1/4-inches thick). Cut into six 2-by-3-inch rectangles using a floured knife. (Alternatively, to make 12 scones, cut each rectangle in half on the diagonal to form triangles.) Transfer to a parchment-lined baking sheet. Brush tops of scones with cream, and sprinkle with sanding sugar.
Bake on middle oven rack until golden brown and cooked through, 20 to 22 minutes. Transfer scones to a wire rack. Let cool.
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Measure out heavy cream into a measuring cup and add in the vanilla extract. Stir gently to combine. Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the amount of dry ingredients it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use an electric mixer on a low setting to help coax the dough to cling together.
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