Line a sheet pan with parchment paper. Set aside.

To make the crumb topping, combine the crumb ingredients. Keep in the fridge until ready to use.

Grate the frozen butter in one bowl. Measure the wild blueberries in another. Keep both in the freezer until ready to use. Measure the heavy cream in a third bowl and refrigerate it until ready to use.

In a large bowl, combine the flour, sugar, baking powder, and salt in a large bowl. Whisk in the frozen grated butter.

Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the frozen blueberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.

Once rested, dump the dough onto a lightly floured surface and gently press the clumps into an 8” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Top with the crumb topping. The crumb topping will be cold, you will need to break it up into small pieces before using!

Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.

Bake for 15-20 minutes, until the crumb topping and edges of the scones turn golden brown. Let the pan cool on a wire rack while you make the glaze.

Whisk together the powdered sugar, vanilla, and milk. Adjust with more milk or powdered sugar as needed.

Once cool, spoon the glaze over the tops of the scones. Enjoy!