Tender scones filled with blueberries and topped with a Greek yogurt lemon glaze.
Preheat oven to 425° F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter pieces and lemon zest until the butter pieces are no larger than the size of a pea.
In a small bowl, whisk together the egg, maple syrup, and Greek yogurt. Add the wet ingredients to the dry ingredients and stir to form a dough. Add more Greek yogurt as needed to get a soft, somewhat sticky dough. Fold in the blueberries gently.
Scrape the dough out onto a floured work surface. Pat out into a rectangle. Roll the rectangle up jelly-roll style. Cut the dough into about 6 triangles. Place on the prepared baking sheet.
Bake in preheated oven for 12-14 minutes, or until the scones are golden brown and cooked through. Remove to a wire cooling rack and allow to cool for 5 minutes.
Meanwhile, as the scones are baking, make the glaze: whisk together all of the glaze ingredients in a small bowl.
After the scones have cooled for 5 minutes, drizzle all over with the glaze. Serve warm.