Set the oven temperature to 400 degrees fahrenheit and get a baking sheet ready with parchment paper.

Whisk together the dry ingredients of flour, sugar, salt, and baking powder in a mixing bowl.

Incorporate the cubed butter into the flour mixture by blending it with a fork or pastry cutter until the butter is crumbled into pea-sized pieces.

Afterwards, incorporate the vanilla and egg into the mixture, continuing to mix. The dough will remain quite crumbly.

Next, add the heavy cream and yogurt to the mixture while continuously stirring with a fork until a loose dough is created. The texture will remain slightly dry and crumbly.

Carefully incorporate the frozen blueberries, being cautious not to crush an excessive amount of them.

Transfer the dough onto a clean surface or silicone mat, avoiding any attempts to knead or roll it out. Instead, gently shape the dough into a circular disk and slightly press it down.

To form the shape of a scone, divide it into 6 triangular pieces.

Take each scone and place it on the baking sheet that was prepared earlier, then lightly sprinkle white sugar on top.

Bake in the oven for 15 minutes or until the scone's edges are lightly browned.

Take out of the oven and allow to rest for a duration of 15 minutes.

Prepare the lemon glaze by combining the lemon juice and milk with the powdered sugar in a bowl. Mix until it becomes a smooth consistency.

After the scones have cooled down, pour a generous amount of glaze over the pastries.