Preheat oven to 400F. Line a baking tray with parchment paper.
In a large bowl, mix the flour, baking powder, and salt together.
Add the very cold cubed butter and use your fingers to lightly mix until a variety of crumb-like texture.
Add the yogurt, buttermilk, maple syrup, and lemon zest. Mix just until combined. It’ll be a shaggy dough.
Add the blueberries and fold again just until combined. Be careful not to burst the blueberries.
Transfer the dough to a clean surface. Use your hands to press the dough to be 1” thick, then slice it in half and stack the two halves.
Gently press down again to be flattened circle that is 2” thick. Cut into 8 equal triangles.
Place the scones on the prepared baking pan, 2-3” apart.
Brush with an egg wash or milk and sprinkle with a little granulated sugar.
Bake for 20-25 minutes, until golden brown.
To make the glaze, simply whisk all ingredients together until smooth and runny. Adjust to taste, if necessary. Add the glaze to the baked and halfway cooled scones.
Enjoy with BUBBL’R triple berry breez’r for a complimentary refreshment!
