Preheat your oven to 425°F and line a cookie sheet with parchment paper.
In a large bowl, mix together your dry ingredients.
Using a cheese grater, grate in your butter (this is a great cheat instead of crumbling in your butter). Toss until all the butter is coated with flour.
Gently toss your fruit in a tbsp of flour.
Toss in your fruit into the flour and butter mixture, pour in your buttermilk and knead until a nice dough forms.
Form the dough into a circle shape that is roughly 2-3 inches thick, cut into pie shape wedges.
Transfer each wedge onto the cookie sheet and space the wedges apart to allow them to rise.
Bake in 425°F oven for 10-15 minutes.
Mix your glaze to desired consistency and taste, once the scones are done, let cool for 2-3 minutes, drizzle with glaze and serve