Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper. 

Whisk together the buttermilk, lemon juice, vanilla extract, and egg. Set aside.

 Combine the flour, sugar, baking powder, salt, and lemon zest into a large mixing bowl. Take the stick of butter from the freezer and grate it into the dry ingredients. Using your hands, combine the butter with the flour mixture until it resembles a crumbly texture.

Add the wet ingredients into the dry. With a spatula, mix the ingredients together. Fold in the blueberries. This is when I start to use my hands to gently knead the dough while adding the blueberries in. 

Shape the dough into a large disk about 8 inches in diameter. Cover with plastic wrap or in a Ziplock bag and place in the fridge for 10-20 minutes. 

Once out of the fridge, use a knife to cut the dough into 8 triangular scones, like pieces of pizza or pie. Place the scones on the baking sheet and bake in the oven for 25-29 minutes, or until the scones are a bit golden brown. 

While the scones are baking, make the lemon glaze. Combine the confectioner's sugar, lemon juice, and vanilla extract and whisk together until the glaze forms. 

Allow the scones to cool before drizzling the glaze over them. Enjoy!