Adapted from Tartine's most delicious recipe for blueberry scones and currant scones. Yield = 12 to 16 scones, depending how you cut them If you want to make a half recipe use these proportions: 2½ cups (340 g) flour 1½ tsp. baking powder ½ tsp. baking soda ¼ cup sugar ¾ tsp. salt ½ cup butter (8 T.) ¾ to 1 cup buttermilk (I always end up using 1 cup)