To a large mixing bowl, add 1 cup of the all purpose flour, whole wheat flour, cane sugar, poppy seeds, baking soda, and sea salt. Mix until combined.
Make a well in the middle of the flour mixture and add the lemon juice, yogurt, lemon zest, vanilla extract, and grated or cubed frozen butter.
Using a spatula, gently fold the dry ingredients into the wet ingredients until a shaggy dough forms, about 6-8 folds. Lastly fold in the blueberries. Do not over mix this. Clumps are good and you want the butter to stay cold.
Once combined, turn out the dough onto a lightly floured surface. Add the remaining 1/2 cup of flour to help you work the dough into a round circle that is about 1" thick. Rolling pin is not needed. Again don't work it too much, you want the butter to stay cold.
Cut the dough into 8 triangles, like you would cut a pizza.
Spread the scones on a large baking sheet, about 2 inches apart. Brush the tops of the scones with 1 tablespoon of yogurt.
Preheat the oven to 400F. Place the scones in the freezer (if there is space) while the oven preheats. This will help them keep their shape during baking.
Bake for 22-25 minutes or until tops and edges are golden brown. Transfer scones to a cooling rack.
Meanwhile, prepare the lemon poppy seed glaze. In a medium-sized mixing bowl, whisk together the powdered sugar, lemon juice and poppy seeds until smooth. Set aside.
Once cool, drizzle the scones with the lemon poppy seed glaze. Enjoy!
Notes
STORAGE: These scones are best enjoyed fresh but will keep at room temperature in an airtight container for up to 3 days.