for the blackberry sumac icing:
for the blackberry cream cheese scones:
* If you don’t have sumac on hand, see the note above the recipe for instructions to sub.
** If you’re not weighing your ingredients precisely, you’ll probably have to adjust a bit. If your icing turns out too thick (like a spreadable paste that doesn’t run at all), blend in one additional small blackberry at a time until it reaches your desired consistency. If it turns out too thin, blend in a tablespoon more of powdered sugar at a time until it’s very thick but still pourable.
*** If you make this recipe scones-first/icing-second, then you should wash the food processor fully in between because of the raw egg and flour.