Ohelo Berry Scones

2 1/2 c flour

2 tbsp sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

zest of 1/2 lemon

1/2 c cold butter

3/4 c buttermilk

1 tbsp honey

1 egg

1/2 c fresh or frozen (and defrosted) ohelo berries (or coarsely chopped cranberries)

turbinado or coarse sugar

Line a cookie sheet with parchment paper. Preheat oven to 400 degrees. In a measuring cup, stir together buttermilk, honey and egg. In a food processor bowl, combine flour, sugar, baking powder, baking soda, salt and lemon zest. Pulse a few times to mix. Add butter in chunks, and process until distributed throughout. Remove flour mixture to a mixing bowl. Stir in buttermilk mixture until barely combined. Turn dough onto a generously floured surface and pat into a rectangle. Spread berries on half of rectangle and flip plain half to cover berries. Flatten out rectangle and fold into thirds (letter style). Flatten again and fold in half. Pat dough into a 7 x 10" rectangle. Cut dough into 6 squares and cut each square into 2 triangles. Place triangles onto parchment-lined cookie sheet. Sprinkle tops with turbinado sugar. Bake 16-19 minutes. Remove to wire rack to cool completely.