• 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 and optional egg and vanilla extract mixture 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

Lemon Glaze

•  In a medium bowl whisk together powder sugar, vanilla, lemon juice, lemon glaze and milk until well incorporated
• Drizzle cooled scones with glaze