Preheat oven to 375 degrees, line a baking sheet with a spill mat (I love these ones affordable spill mats from Amazon!) or parchment paper and set aside.

In a medium to large sized bowl combine flour, white granulated sugar, baking powder, baking soda, and salt. Whisk it all together then set aside.

In a large bowl with electric beaters or using a stand mixer, combine 1 egg, entire container of yogurt, and grated butter. Mix lightly until combined.

Add your flour mixture to the yogurt mixture and start mixing on low, then slowly increase to medium. The dough will begin to thicken and clump together. You want to keep mixing until it forms a single ball and is no longer crumbly. This may take a few minutes! It will get there.

Next, gently fold in your blueberries. Be careful not to crush them! This will add extra moisture to your scones and may cause then to flatten.

Sprinkle a little additional flour onto a cutting board and place your ball of dough in the center. Form a circle about 10" in diameter and 2 " tall (roughly). Cut into 8 even triangles.

Set cut scones onto the prepared cookie sheet ~2" apart.

In a small bowl take the remaining egg and whisk with a fork. Use a small brush to "paint" each scone on the tops and sides. Set onto prepared cookie sheet.

Sprinkle all brushed scones with ~1/2 tsp of turbinado sugar each (the thick granular kind!)

Bake your scones for 18 minutes, remove from oven to allow to cool and enjoy!