Preheat the oven to 400 degrees Fahrenheit.

Place the 2 cups all purpose flour, granulated sugar, baking soda, salt, and Barlean’s Superfruit Blend in a stand mixer fitted with a paddle attachement. Give it a quick mix on low for 10 seconds. Then cut a stick of cold butter in half lengthwise and then again so it's quartered. Dice the butter and place in the mixer. Mix for 1 minute on low or until pea size pieces of butter are formed with the flour. *You can also do this by hand using a pastry cutter.

Mix in the vanilla extract, egg, and buttermilk until dough is formed. Then add in the frozen mixed berries until incorporated.

Using a pastry scraper, scrape out the dough on to a flour surfaced. Flour hands and form into a rectangle. Using a bench knife, cut the dough in half lengthwise. Then cut into four equal parts. Cut each square in half--diagonal.

Place parchment paper on a baking sheet and begin to transfer each doughy scone to the parchment. You will need 3 baking sheets, because the scones will spread. Do not over crowd the pans--6 scones per baking sheet. Brush buttermilk on top of each scone and sprinkle course sugar on top if desired.

Bake for 15 minutes or until golden brown. Remove from the oven. Let rest for 5 minutes then carefully remove parchment paper to the counter.

While scones bake zest one orange, and juice. Mix in the powdered sugar until dissolved and glaze is thick. Set to the side. Drizzle on top of scones once cooled and ready to enjoy.