Preheat your oven to 425F degrees and line a baking sheet with parchment paper or lightly grease it. Set it aside.
In a large mixing bowl, combine your flour, baking powder, and salt until mixed.
Cut in the butter and cream cheese until the mixture looks like crumbs. It's okay if some chunks remain as long as they are smaller than a dime.
Gently add in the blueberries and sugar, tossing to coat and combine.
Add in the buttermilk, stir together with a wooden spoon or fork. The mixture should be a little dry but hold together in a ball. If not, add in buttermilk one tablespoon at a time. If the mix gets too wet, add in a little more flour so that it isn't sticky.
Turn the dough out onto a generously floured surface and shape it into a round disc about 1 to 1 ½ inches tall. Be gentle so that you don't squish the berries!
Cut the circle into 8 equal sized pieces by cutting it into quarters and then slicing each one in half.
Set them on the baking sheet evenly spaced apart. Bake for 12-15 minutes or until a toothpick can come out clean. The centers might feel a little soft, but if a toothpick comes out clean, it's good. The tops should also have a nice golden color to them.
Once they're out of the oven make the glaze by mixing the ingredients in a bowl until smooth. Pour the mixture into a Ziploc bag and snip the end. Drizzle it over the scones and give it about 5 minutes to set. Then serve and enjoy.
Notes
Grate cold butter or dice and cut it in; both methods work for making the scones.If the dough feels too dry to come together, add more buttermilk gradually, about 1 tablespoon at a time, as a little extra liquid can go a long way.To correct overly wet dough, add a sprinkle of flour into the bowl and use a heavily floured work surface to regain a stable and nonsticky consistency, although the interior of the dough mound may still be somewhat sticky when cutting it into wedges.Due to the ingredients, it's recommended to store the scones in an airtight container in the fridge after cooling; they'll last approximately a week. Reheat in the microwave for about 15 seconds if desired.