Blueberry Scone

Ingredients

• 2¼ cups all-purpose flour, plus more for dusting
• 2 Tbsp. sugar
• 2½ tsp. baking powder
• ¾ tsp. kosher salt
• ½ tsp. baking soda
• 8 Tbsp. cold salted butter, cubed
• 1 cup buttermilk
• ½ cup blueberries

Directions

1. Position a rack in the center of the oven and preheat to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your fingers, work in the butter until the mixture resembles a coarse meal with some pea-size butter bits. Form a small well in the center and pour in the buttermilk. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries. 
2. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it out again. Repeat this process two more times. Shape the dough into a 1-inch-thick circle or rectangle. Using a sharp knife or biscuit cutter, cut the dough into wedges or rounds. Transfer to a parchment-lined baking sheet, leaving at least 2 inches between pieces.
3. Bake, rotating halfway through, until the scones are golden brown and puffed, 15–18 minutes. Set aside on the baking sheet to cool slightly, then transfer the scones to a wire rack. Serve warm or at room temperature.