These whole grain scones aren’t too sweet and are a great way to use up a glut of summer berries. Strawberries, raspberries, blackberries or blueberries all work great here (I used a mixture of raspberries and blackberries). As you’re making the dough, remember that flour is your friend: if your dough feels too wet or you’re sticking to your work surface, just add a bit more! These are best the day you bake them, but are still great the second day if stored in an airtight container. Beyond that, freeze them for future weekday breakfasts.

Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, baking soda and salt.

Add the butter and pulse until it’s incorporated into tiny pebble-size pieces. Slowly add the buttermilk through the feed tube, stopping right when the dough starts to come together.

Turn the dough out onto a well-floured work surface. Place your berries on top and fold the dough over a few times until the berries have been incorporated (they’ll likely be kind of hiding in the center layer there, which is great; you can’t mess this step up … just get those berries in there as messy as it may seem). Add a little more flour to the dough if it’s sticking to the surface.

Form the dough into a rectangle shape (do the best you can here; it’s totally acceptable to have different shaped scones, so it really doesn’t matter). Slice into 9 large scones or 16 small scones.

Quickly transfer to prepared baking sheet. Brush the scones with a little buttermilk and sprinkle with extra sugar. Bake for 20-24 minutes, or until golden brown around the edges. Best if enjoyed within two days of baking.