Start by preparing the kitchen and pre-measuring your ingredients.

In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.

In a small bowl, mix together the buttermilk and vanilla.

Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.

Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.

Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.

Put the wedges on a baking sheet covered with parchment paper.

Place cookie sheet in the fridge for one hour, to allow the scones to set.

After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.

Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.

Cool completely on a wire rack.

Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!