The American way of food

Really I'm only writing this up so that I can do it again on demand, if demanded.

I made blueberry buttermilk scones for breakfast. How American is that?

British people, look away now; I have no equivalents for you. Ceci n'est pas un recipe.

Put two cups of all-purpose flour in a bowl, and add three tablespoons of granulated sugar; also two heaped teaspoonfuls of baking powder. Grate in almost a full stick of salted frozen butter, sparing only that little bit that otherwise you'd grate your fingers. Mix it up. Add a thing of fresh blueberries.

Beat an egg with half a cup of buttermilk and a dash of vanilla extract. Working quickly and casually, mix that into the dry stuff, then tip it all out and knead it briefly into a rough dough. As soon as it holds together, shape it into a round and cut into wedgie scone-shapes.

Lay them on parchment paper or a Silpat silicon sheet on a baking tray, brush with buttermilk and scatter with sugar.

Bake at 375 degrees for twenty-five minutes or so, until golden brown and yummy.

Let cool a little if you can, before eating.