Preheat the oven to 475°F.

In a large bowl combine the flour with the baking powder and salt.

In another small bowl whisk the buttermilk with the sugar. Set aside.

Add the cold butter to the flour bowl and using a pastry cutter or two knives, cut into the butter until the butter forms into small peas.

Pour the buttermilk mixture and continue mixing until the dough comes together.

Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough.

Transfer the dough to a lightly floured surface. Gently roll out the dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.

Cut the dough in circles using a 2½ inch cookie cutter or glass. Should get about 9 biscuits. Transfer the biscuits to a large cast iron skillet, the biscuits should be touching.

Transfer the skillet to the preheated oven and bake for 6 minutes. Take out the skillet and brush the biscuits with the melted butter generously. Place the skillet back in the oven and bake for another 4 to 6 minutes. The biscuits are ready when you see the the blueberries start to burst and the biscuits start to turn brown. Take them out and let them sit for 10 minutes. They will continue to cook in the skillet.

Meanwhile, make the glaze by whisking all the glaze ingredients together in a bowl, then drizzle or pour over the biscuits.