Preheat oven to 350F. Line 9x 13 cookie sheet with parchment paper and set aside.
In a large bowl, sift all dry ingredients
Using a pastry knife cut the butter into the flour and mix until pea-sized crumbs form.
Gently fold in blueberries
Gently fold in Greek yogurt until well incorporated
Transfer dough onto the cookie sheet and press into a rectangle about 1 inch thick
Score dough with a knife to precut the scones into 12 pieces
Bake for 20-25 min or until golden brown
Once baked, score the scones with a knife to fully cut into 12 pieces