Preheat oven to 350°F.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add vanilla extract. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in blueberries and buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead 6-8 times. Roll or pat dough out until about ¾-inch thick. Cut with a 3-inch biscuit cutter and place scones 2-inches apart on a Silpat or parchment-lined baking sheet.

Bake 20-25 minutes or until scones are lightly browned and cooked through.

For the glaze: combine the powdered sugar and milk in a medium bowl. Whisk until smooth and well combined. Drizzle or brush the glaze over the hot scones.