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Start by preheating your oven and lining a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Grate the frozen butter into the dry mixture and stir until it becomes crumbly.
In another bowl, whisk together the buttermilk, egg, and vanilla paste.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the blueberries, taking care not to overmix the dough.
Transfer the dough to a floured surface and shape it into a circle about 1 inch thick.
Cut the dough into wedges and arrange them on the prepared baking sheet.
Brush the tops of the scones with the extra buttermilk and sprinkle with granulated sugar.
Chill the scones in the refrigerator for 15 minutes before baking.
Bake in the preheated oven until they are golden brown, then remove and let them cool slightly before serving.