1. Preheat the oven to 400 degrees fahrenheit and prepare a baking sheet with parchment paper.

2. In a mixing bowl combine the dry ingredients of flour, sugar, salt and baking powder, whisking together.

3. Add in the cubed butter and blend with the flour mixture using a fork or pastry cutter. You want to the butter to be crumbled in and pea size.

4. Next add the vanilla and egg, mixing together again. The dough will still be very crumbly.

5. Then pour in the heavy cream and yogurt, continuing to mix with a fork until a loose dough forms. It will still be slightly dry and crumbly.

6. Add in the frozen blueberries and gently mix in, trying not to burst too many blueberries.

7. Pour this onto a clean surface or silicone mat. Do not try to knead or roll out the dough. Simply form the dough into a round disk and flatten slightly.

8. Cut into 6 triangular pieces to create the scone shape.

9. Place each scone on the earlier prepared baking sheet an lightly sprinkle with white sugar.

10. Place in the oven for 15 minutes or until slightly browned around the edges of the scone.

11. Remove from the oven and let sit for 15 minutes.

12. Make the lemon glaze by adding the lemon juice and milk to the powdered sugar bowl.

13. Whisk together until smooth.

14. Once the scones have cooled, generously drizzle the glaze onto the pastries.

15. Enjoy or let the glaze harden and store for later.