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Preheat the oven to 375°F. Line a baking sheet with parchment or lightly grease.
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To make the blueberry scone dough: Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
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Whisk the dry ingredients together in a bowl. Use your fingers or a pastry blender to work the cold butter into the dry ingredients until the mixture is unevenly crumbly.
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Stir the eggs, yogurt, vanilla extract, and lemon zest together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. The dough is more moist than traditional scone dough; it should be soft and scoopable, like cookie dough.
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To make triangle-shaped wedge scones: Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on the prepared baking sheet, spacing about 2" apart.
To make round, drop scones: Use a 4-Tablespoon Scoop or 1/4-cup measure to scoop the dough onto the prepared baking sheet in scant 1/4-cupfuls, leaving about 2" between each.
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To top the scones: Brush the scones with melted butter, and sprinkle with sugar.
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Bake for 18 to 22 minutes, or until lightly browned and a toothpick inserted into a scone comes out dry. Cool slightly on a rack before serving.
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Storage information: These blueberry scones are best enjoyed fresh from the oven, or within several hours of baking. If you do have leftovers, store them well-wrapped at room temperature for a day or so; freeze for longer storage.
