In a small bowl, whisk together heavy cream and yogurt, place in refrigerator until ready to use.
In large bowl, mix together sugar, flour, baking soda, baking powder, salt and lemon zest. Add butter and mix lightly with fingers until well coated.
Gently stir in cream/yogurt until combined. Transfer dough to floured surface. Sprinkle lightly with flour and knead approx. 6-8 times. Add more flour as needed. Dough should not be sticky.
Roll dough out into a 12″ square and fold into thirds, like folding a letter. Then fold again in the same manner to make a 4″ square.
Place dough on a plate and freeze for five minutes.
Roll dough out again on floured surface to make a 12″ square. Add blueberries and press lightly into the dough.
Roll dough tightly, and with seam side down, roll dough into a rectangle, approximately 12″ x 4″. Cut into 4 equal pieces.
Then cut down the length of the dough. Cut into triangles.
Place on parchment lined baking sheet and bake for 25-30 minutes.
Let cool for 10 minutes on cooling rack.
To make glaze, add 2 Tablespoons of lemon juice to powdered sugar. Whisk well. Pour glaze into quart size freezer bag, snip a tiny bit of the end off and squeeze lightly over scones. Let sit for 10 minutes.