1 Make the dough in a meals processor: Measure the flour, sugar, baking powder, baking soda, and salt right into a meals processor. Process the components to mix them evenly.
Sprinkle the cubed butter over the flour combination, and course of the combination in 1-second pulses till the butter is now not seen and the combination appears considerably sandy.
In one other mixing bowl, whisk collectively the yogurt and egg till no streaks of egg yolk stay. Pour this combination into the meals processor with the flour and the butter.
Run the meals processor for about three seconds, simply till the entire flour is absorbed and the dough begins to come back away from the perimeters of the bowl.
2 Fold within the blueberries: Turn out the dough onto a flippantly floured floor. Scatter the blueberries over prime and fold the dough a couple of occasions with a spatula to include. (You can even do that in a separate mixing bowl as an alternative of on the counter, if you happen to choose.)
three Shape the dough into disks and chill: With a bench scraper or knife, divide the dough in half and pat into two disks, about 1/2-inch thick and 6 inches throughout (you need to use the size of your hand as a information).
Wrap the disks of dough in plastic wrap and refrigerate for at the very least two hours, or as much as 24 hours.
four Preheat the oven to 350F: Line a baking sheet with a silicon baking mat or parchment paper.
5 Cut and bake the scones: Unwrap the disks of chilled dough and lower each into eight wedges (16 wedges complete).
Place the wedges an inch aside on the lined baking sheet. Try to not contact the perimeters or deal with the scones an excessive amount of as you switch them since this could inhibit how a lot they rise within the oven.
Bake the scones for 15 to 18 minutes, till they’re flippantly browned.
6 Make the glaze: While the scones are baking, whisk collectively the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze needs to be a pourable consistency; add further lemon juice (or milk, or water) 1 teaspoon at a time if wanted.
7 Glaze and funky the scones: Transfer the scones to a cooling rack with one thing beneath to catch any dripping glaze (I take advantage of wax paper). While the scones are nonetheless heat, drizzle each with a teaspoon of the glaze. Let the scones cool till the glaze has totally set, about 30 minutes.