For storing, wrap each blueberry scone individually in plastic wrap and they will hold together longer… though they may get soggy, and that is why we recommend dried berries here.
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
Mix in the Greek yogurt until just combined, then add in blueberries and gently fold together.
Flour a clean surface, split the scone batter in two dough balls on the floured surface.
Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.
In a small bowl combine the powdered sugar and 1 teaspoon water, adding in more as you mix as needed. Once you get to the right consistency stop adding in water or juice. You want it to be just runny.
Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper).