Instructions

1. In a bowl, combine the blackberries, sugar, and lemon juice. Stir gently and let sit for 10 minutes to macerate, allowing the flavors to meld.
2. Preheat the oven to 425°F (220°C).
3. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
4. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Pour in the milk and stir until just combined. Be careful not to overmix; the dough should be slightly lumpy.
6. Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times to bring it together.
7. Roll out the dough to a thickness of about 1/2 inch. Use a round biscuit cutter to cut out shortcakes.
8. Place the shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and fragrant.
9. Remove the shortcakes from the oven and let cool slightly on a wire rack.
10. To assemble, split the shortcakes in half horizontally. Spoon generous amounts of the macerated blackberries onto the bottom half of each shortcake.
11. Top with a dollop of whipped cream and place the other half of the shortcake on top.
12. Garnish with fresh mint leaves and serve immediately for the best experience.