Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
In a large bowl, mix the flour, sugar, baking powder and salt.
Add the butter and, using a pastry blender or fork, cut it into the flour until it resembles course crumbs.
Make a well in the center of the dry ingredients and add the yogurt, vanilla and ½ cup of the milk.
Work the dry ingredients into the wet ingredients until it comes together in a soft dough. Add a bit more milk as needed. The dough should be slightly sticky, but not wet.
Add the blueberries and gently fold them into the dough.
Turn the dough out onto a lightly floured counter top and, using your hands, press into a circle approximately 8 inches in diameter.
Using a sharp knife, cut the dough into 8 wedges.
Place the scones on the prepared baking sheet leaving at least an inch of space between them.
Bake for 22-25 minutes until lightly golden brown.
Remove the scones to a cooling rack.
Once cool, mix the powdered sugar with 3-4 teaspoons of milk to form the glaze. Drizzle over cooled scones and serve.
Use cold butter, it makes scones flaky and light.Don’t overmix, and be as brief as possible when shaping into the rough circle.You can use fresh or frozen blueberries. Frozen berries will “bleed” into the batter, but it won’t affect flavor. Your scones will be more purple than white.How long will Blueberry Scones keep?Stored in an airtight container, they will keep well for about 3 days.Do they need to be refrigerated?Because of the fresh fruit, it is recommended to store them in the refrigerator.Do they freeze well?The scones will freeze very well. I suggest freezing them before adding the icing drizzle to the top of the scones.