Preheat the oven to 375 degrees F. In a large mixing bowl, combine the granulated sugar and lemon zest. Press the zest into the sugar using your fingers. This really brings out the essence of the lemon flavor. Add the flour, baking powder, and salt to the bowl, and whisk to combine. Add the cold butter to the bowl, and use your fingertips to press the flour into the butter, until the butter is the size of small peas.

In a small measuring cup, combine the heavy cream, yogurt, egg, and vanilla extract. Whisk to combine. Make a well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the fresh blueberries. Gently fold in.

Pour the dough out onto a floured work surface. Use your hands or a rolling pin to very gently knead the dough into a 10" circle, pulling in any loose flour-y bits. Flour the edge of a 2.5” biscuit cutter, and cut out as many scones as possible. Gently press the scraps together, and re roll out, then cut a few more scones.

Place the wild blueberry scones on a baking sheet pined with parchment paper. Brush the top of each scone with heavy cream, and sprinkle with raw or turbinado sugar.

Bake for 25-28 minutes or until golden brown.