Blueberry Buttermilk Scones

2 3/4 cups Anita's all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup fresh BC blueberries
1/2 cup cold butter, cut into pieces
1 tablespoon vanilla extract
1 cup cold buttermilk
1 tablespoon heavy cream or milk
2 tablespoons coarse sugar

For the glaze
1 cup icing sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.

Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.

Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.

Position the oven rack in the center of the oven and heat to 400°F. Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.

Make the glaze
Combine all the ingredients for the glaze in a small bowl and whisk until smooth.