These blueberry scones are the perfect breakfast treat! They are very moist and bursting with blueberry flavor, and the vanilla glaze is the perfect thing to top it all off!
Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter, and add to the dry ingredients. Use a fork to combine until the mixture resembles a coarse meal. Set aside.
In small bowl or glass measuring cup, whisk together the buttermilk, egg, and vanilla. Add it to the butter and flour mixture, using a spatula to combine until moistened. Add the blueberries, and gently fold into the dough until evenly distributed, making sure not to overmix the dough. (See Notes)
Place the dough onto the cookie sheet, and flatten into an 8 inch circle using a spatula. Brush with 1 teaspoon milk. Sprinkle with extra sugar, if using. Bake at 375°F for 20-22 minutes, or until golden brown. Cut into 8 equal sized scones. Allow to cool completely.
While the scones are cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl. Drizzle the glaze over the scones once they are completely cooled.
To make sure the dough doesn't get overmixed and the blueberries don't bleed through, our trick is to not add all of the blueberries at once, but to add them slowly while you fold them into the dough.
Make Ahead Tip: Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for 1-2 days. They can also be frozen for 1-2 months.