Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. Cut in the butter using a pastry knife or cheese grater and use your hands to combine.
Add in buttermilk, milk, and vanilla extract and mash and stir until just combined. Try not to over-mix, the dough should be crumbly. Fold in blueberries and white chocolate chips until just combined.
On a floured surface form dough into a circle. Use a sharp knife to cut the dough like a pizza into 8 triangles. Place each scone on a parchment paper lined cookie sheet.
Chill the dough in the freezer for 30 minutes or the fridge for 2 hours. The scones come out best if the dough is cold going into the oven. While the dough is chilling preheat the oven to 400 degrees F.
Once the scones are chilled brush the tops with additional buttermilk and cook on the center rack for 25 minutes or until the tops are golden brown. Let cool and top with Lemon Glaze.
Combine all ingredients into a small bowl and whisk together until combined. The glaze should be the consistency of heavy cream. Add additional powdered sugar or milk to reach your desired consistency. Drizzle over the cooked scones once they are cooled.