8 tablespoons (1 stick) unsalted butter, softened
1 scant cup milk
1/8 teaspoon peppermint extract
1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blackberries
1/4 cup fresh peppermint or spearmint leaves, finely chopped
Turbinado sugar, for sprinkling
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