Line cookie sheet with parchment paper and set aside.
In a microwaveable safe dish warm up the milk. About 40 seconds.
In the bowl of a stand mixer, fitted with the dough hook, add flour, yeast, a teaspoon of sugar, and warm milk mix for about 2 minutes or until all is combined. Cover with a cloth and set aside for 10 minutes to rise.
Add the rest of the sugar, eggs, butter, salt, and cheese to the stand mixer. Mix until smooth and elastic dough; if you find the dough is still sticky add more flour to it by the tablespoon. Cover the dough again with a cloth and let it rise for 1 hour.
While the dough is rising make the filling. Mix the blackberries with sugar and flour.
Divide the dough into 12 parts. Each part is flattened using a rolling pin, fill each piece of dough with 2 tablespoons of filling.
Roll or fold the dough together to seal the filling in. If you find the dough is too dry and not sticking together, wet your fingers with water and lightly touch the edges so they become damp and will stick together. Put on a cookie sheet lined with paper, the sealed edge of the scones facing down, cover with a cloth, for about 20 minutes to rise again.
Preheat the oven to 340°F
After the scones have risen, bake them for about 20-25 minutes until lightly golden brown. Place the baked scones on a wire rack to cool.
