Preheat oven to 400 degrees F (200 degrees C).
Sift together the All-Purpose Flour (2 cup), Granulated Sugar (2 tablespoon), Baking Powder (1 tablespoon), and Salt (1/2 teaspoon).
Use pastry cutter or two forks, and cut in the Unsalted Butter (5 tablespoon) to the flour until fully incorporated and butter and flour mixture resembles peasized crumbs.
Add Fresh Blueberries (1 cup) and toss to coat in flour mixture. Make a well in the center and pour in the Heavy Cream (1 cup). Gently fold together just until batter forms.
Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
Lay on non-greased baking sheet and sprinkle with Brown Sugar (to taste). Bake for 30 minutes, or until golden brown, checking frequently every oven is different.
For the cream, cut the Vanilla Bean Pod (1) in half and scrape beans into Heavy Cream (1/4 cup). Add pod into cream and let sit 5-10 minutes. Slowly add cream, 1 tablespoon at a time, to the Powdered Confectioners Sugar (1/2 cup). Stir to form glaze.
Use the leftover cream to brush on top of the scones. Once scones have finished baking and cooled, spoon glaze over them and allow to drip down. Enjoy!