Lightly grease a baking sheet or line a baking sheet with parchment paper; set aside. In a large bowl stir together flour, sugar, baking powder, orange peel, salt, and baking soda. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Stir together buttermilk, egg product, and vanilla; add to flour mixture all at once. Stir with a fork just until moistened. Gently stir in blueberries.
Transfer the dough to a lightly floured surface. Quickly knead dough by folding and pressing gently for 12 to 15 strokes or until dough is nearly smooth. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 10 wedges.
Bake in a 400 degrees oven for 15 to 20 minutes or until golden. Remove from the baking sheet; let cool on a wire rack while preparing icing. Drizzle Orange Powdered Sugar Icing over tops of scones. Serve Warm.
Orange Powdered Sugar Icing
In a small bowl, stir together sifted powdered sugar, finely shredded orange peel, and enough orange juice to reach drizzling consistency.