Preheat oven to 425 F. Line a baking sheet with a silpat or parchment paper and set aside.

Combine dry ingredients {first 5} in a mixing bowl. Carefully grate frozen butter into flour mixture using the large holes of a box grater. Toss the mixture thoroughly to combine until it resembles a coarse meal. Add in the blackberries.

Add the ricotta and whole milk to the butter mixture and stir to form a wet dough. Using a 3 tablespoon cookie scoop, scoop generous portions of dough onto your silpat {I was able to get 8 scones} and bake about 15 minutes or until golden.