A technique I use to make sure that I bake delicious scones that are also beautiful, is to prepare the berries to show on top of the baked scones in a nice arrangement. Cut a piece of parchment paper to fit the bottom of a pie plate.

Take a portion of the berries, about 1/8 to 1/4 cup, depending on the size of berries. (smaller berries can be spread out more easily so you don't have to use as many)

Spread out the berries evenly on the parchment paper.

Carefully transfer the pie plate with your placed berries into the freezer for at least 20 to 30 minutes. This stays in the freezer until the dough is made.

In a large bowl, whisk together flour, sugar, and other dry ingredients.

Slice cold butter into small pieces and cut into the flour using two forks or a pastry cutter until mixture resembles coarse crumbs (pea-sized pieces).

Stir discard into the flour and butter mixture.

Pour in milk a little at a time, stirring gently between each addition until a crumbly dough forms.

Use hands to gently press the dough until it holds together. If butter softens too much, chill dough in freezer for 10–15 minutes.

Carefully add frozen berries and gently fold into the dough without overmixing.

Press dough onto a layer of frozen berries in a pie dish. Gently pat into a 1-inch thick circle.

Cover and freeze for 20 minutes. Then, cover with plastic wrap and refrigerate for 1–12 hours for fermentation.

Optional faster method: Let dough rest at room temp for 1–2 hours before pressing onto berries, then chill for 30–60 minutes before baking.

Preheat oven to 400°F (200°C).

Flip dough onto parchment-lined baking sheet. Cut into 8 wedges and space 2 inches apart.

Bake for 18–20 minutes until golden and toothpick comes out clean. Cool on wire rack for 5–15 minutes.

Whisk powdered sugar, vanilla, and 1 tsp milk until drizzling consistency forms. Drizzle over cooled scones.