• Pre-heat your oven to 400 degrees
• In a large bowl add your flour, salt, sugar and baking powder.
  2 ¼ cups all-purpose flour, 2 tablespoons sugar, ½ teaspoon kosher salt, 1 tablespoon baking powder
• If Shredding Your Butter:

  Shred your cold butter on course side of your cheese grater.

  If using cubed butter:

  Using a pastry cutter (two forks or a food processor), cut in the butter into the flour mixture until the butter becomes the size of peas.
  12 tablespoons unsalted butter cold
• Add the butter to your bowl of dry ingredients and with your finger tips, mix the butter into the flour by gently rubbing them together
• When done, place your bowl in the freezer for 5 minutes.
• Now in a medium bowl combine wet ingredients (your egg, vanilla yogurt, 2 tablespoon of milk and vanilla) and mix well
  ½ cup yogurt, 1 large egg, 2 tablespoon milk, 1 teaspoon pure vanilla extract
• Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined(don't over mix). It will not look like a uniform dough at this point. If you can take a handful of the dough and squeeze it together and it stays in a clump, then you are ready to turn it out of the bowl for kneading. If it does not stay together, then add a tablespoon of milk at a time until it does.
• Now take your dough and turn it out on to a floured surface. Pull it all together into a ball. It will be shaggy.
• Gently knead 3-4 times then pat it into a square shape about ½ inch thick. Now take one side of your square and fold it in towards the middle (like folding a business letter.) Do the same with the other side of your square so that both sides of your square have been folded in to the center.
• Now fold this in half and place into your bowl and freeze for 5 minutes.

If using a scone pan

• After 5-10 minutes, if you have a scone pan, grease the pan with some butter.
• Take your berries and gently fold them into the dough trying to not mash them and then place dough evenly into all of the slots and proceed to the topping instructions below.

If you are not using a scone pan

• Grease a baking sheet or add parchment paper to the pan.
• Turn out your dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin, not your hands) until it looks more like a disc and not a round ball.
• Gently roll the dough until it looks like a rectangle and it's about ¾ inch thick.
• At this point, sprinkle your berries on top and gently press in to the dough until they are flush with the dough. Some may break but that is ok! Save some berries for adding to the top of the dough.
  ½ pint of blueberries
• Now fold this dough in half and gently re-roll it to ¾ inches thick again
• You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter. I recommend triangles to eliminate re-rolling the scraps.
• Place your scones onto your baking sheet.

Topping

• Take the extra berries and place on the top of the scones by gently pressing them in to the tops of your dough.
• Brush the tops of your scones with the milk or cream depending on what you are using and then sprinkle with some sugar (course is the best if you have it)
• Bake for 18-25 minutes or until they just start to get golden on top and bottom.
• When done, let cool on a wire rack for 10 minutes.
• Serve with coffee, tea or with some sweet butter on the side.
• Enjoy!