Whisk together dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. Set aside.
Grate the frozen butter into small shreds. Use a pastry blender or food processor to mix this into your dry ingredients.
In a separate bowl, whisk together your whole milk, egg, and vanilla bean paste. Pour this mixture and your blueberries over your dry ingredients. Mix until just combined - do not overmix!
Use your (clean) hands to gently work the dough into a ball and place it on a lightly floured surface. Form the dough into a disc, roughly 8 inches in diameter.
Place the dough disc in the refrigerator and preheat your oven to 400 degrees F.
Once your oven is preheated, place your scones on a parchment-lined or greased baking sheet. Use a large knife to cut your scones into 8 equal wedges.
Optional: brush your scones with an additional 1 teaspoon of whole milk.
Bake for 20-25 minutes, until the scones are just beginning to turn golden brown.
Allow the scones to cool on a wire rack. While they are cooling, make your glaze. Combine 1 cup of powdered sugar with 2 tablespoons of lemon juice. Mix until the glaze has no residual lumps and pour over cooled scones.