Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumbly.
In a smaller bowl, combine the sugar, half and half, yogurt, and vanilla extract. Fold mixture into the dry ingredients until combined. Gently stir in the blueberries.
Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
Notes
Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.