1/2 cup (or 1 cube) cold butter, cut into 1″ sections
3/4 cup buttermilk
In a bowl, mix all your dry ingredients together, scatter around the 1″ sections of butter, using a pastry blender or fork, blend in the butter until it looks like all crumby bits. (Note: many will be tempted to use their fingertips to cut the butter into the flour, however but handling it too much will melt the butter and that is NOT want you want).
Now add the buttermilk, mix together just until it forms a solid ball. Divide the ball into two sections.
Slightly flatten each section about an inch apart on a ungreased (remember you put in a whole stick of butteh!) cookie sheet or half pan until it resembles an oversize hockey puck.
With a knife, cut each section into quarters, going all the way down thru the dough. Brush the tops of your dough with melted butter.
Bake in preheated oven at 425 for 13-15 minutes.
Feel free to add blueberries for a delectable and sweet scone or add scallion & herb for a savory version.