This morning, Chicago was doing its best London impression, and there's nothing to warm you up after a walk in the cold rain like a scone and some tea. These are so fast and easy to make, you'll probably find yourself making them all the time once you've tried it.
If you don't have buttermilk handy (who keeps that around?), you can put a few teaspoons of lemon juice or vinegar in the milk and let it sit for a few minutes and it'll work the same as buttermilk. I'm sure you can find a precise ratio of vinegar to milk online, I just pour a little and have never measured. Now you know my lazy secret.
3/4 cups all-purpose flour
4 tsp baking powder
1/4 tsp baking soda
1/3 cup cold butter
1 3/4 cups buttermilk
1 1/2 cups fresh blueberries
1/3 cup granulated sugar
Preheat the oven to 375º.
In a large bowl, whisk together the flour, brown sugar, baking powder, and baking soda. Cut the butter into small pieces and mix with a pastry cutter (or your hands for messy fun) until it looks like coarse crumbs. Stir in the buttermilk until just combined, and add the blueberries.
Knead just enough to evenly distribute the blueberries and place on a greased cookie sheet. Spread the dough out to a rough rectangle, about 1 1/2" thick and sprinkle granulated sugar all over the top. If you have coarse sugar, use that.
Bake for 30 to 35 minutes or until slightly browned.