Preheat oven to 425 degrees. Butter or spray a baking sheet, or use a Silpat baking sheet. What is that?

In a large bowl, mix flour, sugar, baking powder together. Cut in the butter using a pastry blender. Add the blueberries and mix with your hands.

Mix egg and buttermilk mixture together into the flour mixture and stir until evenly moistened, forming a ball of soft dough. Do not over-mix.

Place the ball of dough in the center of the baking pan, patting into a circle about 1” thick, mounded slightly higher in the center.

Bake for 20 minutes or until edges are golden brown and top is lightly golden.

Allow to cool for 5-10 minutes. With a knife, score into 6-8 wedges, depending on the size of scones you want to serve.

Serve warm with a variety of jams or jellies.