Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Make a well in the center of the mixture and pour in the cold buttermilk and vanilla extract. Gently stir the ingredients together until just combined.

Gently fold in the fresh blueberries, being careful not to overmix the dough as this can result in tough scones.

Transfer the dough onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a round disc, about 1-inch thick.

Using a sharp knife or a biscuit cutter, cut the dough into desired shapes, such as triangles or circles. Place the scones onto the prepared baking sheet, leaving some space between each scone.

Bake the scones in the preheated oven for 15-18 minutes, or until they are golden brown on top.

Once baked, remove the scones from the oven and allow them to cool on a wire rack for a few minutes.

Serve the basic blueberry scones warm and enjoy them with a pat of butter, clotted cream, or your favorite jam.