Heat the oven to 375F.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chopped candied ginger to the bowl and toss to coat, breaking up any ginger clusters that may have stuck together. Add the butter and use a pastry blender or your fingers to work in the butter until the mixture is crumbly (like sand. Some bigger pieces of butter are fine!) Gently fold in blueberries and stir in the 3/4 cup buttermilk. Add the 1-2 tbsp additional buttermilk a little at a time if needed. (The mixture will be super crumbly-- like, all crumbs-- but should hold together when pinched.)

Turn the contents of the bowl out onto a clean, lightly floured work surface. Divide in half and form two disks, each about 6” in diameter, by compacting the dough together with your palms. Cut each disk into 6 wedges, and transfer the wedges to a parchment lined baking sheet. Brush the surface of each scone generously with buttermilk, and sprinkle with sugar.

Bake the scones for 30 minutes on the center rack, rotating once halfway through cooking. You will know the scones are done when they are a deep golden brown color and fairly firm to the touch. Enjoy warm, or store in an airtight container in the refrigerator for up to one week. These scones also freeze beautifully-- freeze for up to 3 months. When ready to eat, reheat frozen scones in a 325F oven for 8-10 minutes.