Cream butter and 6 tablespoons of sugar until light and fluffy. Add eggs, 1 at a time, and blend well. Mix together flour and baking powder. Add flour and buttermilk to butter mixture. Fold in the blueberries. Drop onto parchment-lined baking pan and sprinkle with 1 tablespoon of sugar. Bake 15 to 20 minutes or until lightly golden brown. Makes 12 large or 24 small scones.