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

Using a food processor, pulse together the flour, baking powder, sugar, and salt.

Add in the cubed frozen butter and pulse until the butter looks like sand with a few small pebbles in it.

Add the 3/4 cup of heavy cream, maple extract, and vanilla, then pulse until the mixture has just barely come together but is still crumbly.

Pour the dough out onto a surface and carefully fold in the blueberries. Form the dough into a round disk about 1 inch thick, careful not to squish too many blueberries in the process. Cut the disc into 8 large wedges. *Note: for small scones, you can cut the disc into 12 wedges.*

Place the scone wedges onto the baking sheet and lightly brush the tops of them with the additional 1 to 2 tbsp of heavy cream. Bake for 18 to 20 minutes, or until the scones are lightly golden brown in color. Remove the scones from the oven when done and let them sit for a couple of minutes before moving them to a cooling rack.

While scones cool, make your glaze by whisking the ingredients together until smooth. The glaze should be just slightly runny so that you can pour it over the scones but not super thin.

Drizzle the scones with the salted maple glaze. Enjoy with a cup of tea or coffee for tastiest results.