Line a large baking sheet with a silicone mat or parchment paper.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
Bake for 12-14 minutes.
Yield 24 small scones.
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