Step 1

In a large bowl, mix together the flour, sugar, lemon zest, baking powder, baking soda and salt.

Step 2

Use a box grater to grate the frozen butter into the bowl (or cut the butter into small cubes). Then use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs. Place in the freezer for a few minutes if the dough starts to get too warm.

Step 3

Add the greek yogurt and buttermilk. Mix together with a rubber spatula until everything is combined (be careful not to over-mix), then carefully fold in the blueberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.

Step 4

Transfer dough to a lightly floured surface and carefully work into a ball as best you can. If dough is too sticky to work with, add more flour. If too dry, add a splash of milk. Then shape into an 8-inch disc. Using a sharp knife, cut into 8 triangles.

Step 5

Transfer scones to a parchment paper lined baking sheet at least 2 inches apart (or plate if your fridge doesn’t have space for a baking sheet) and refrigerate for at least 15 minutes. Cold scones = BEST scones.

Step 6

Meanwhile, preheat the oven to 400 degrees F. Once preheated, sprinkle scones with turbinado sugar and bake for 22-25 minutes, or until the edges are golden brown.