Preheat the oven to 375°F.
Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.
Stir the eggs, yogurt, vanilla extract, and lemon zest together. Add to the dry ingredients and stir just until combined. Stir in the blueberries.
Flour your hands and work surface and place the dough on it. Pat the dough into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased or parchment-lined baking sheet.
Brush the scones with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.