Preheat oven to 325ºF. Line a baking sheet with parchment paper.
Mix flour, baking powder, and salt in a bowl. Set aside.
Mix plain Greek yogurt and baking soda in a bowl. It will become bubbly and frothy and more than double in size. Set aside.
Using a stand mixer whip butter and sugar on medium-high speed with the whisk attachment for three minutes, scraping down the sides of the bowl halfway. The butter will be light and fluffy.
Add egg and vanilla and continue to whip with the whisk attachment for 2 minutes.
Switch to the paddle attachment. Add flour to butter mixture in 1/4 cup portions until all flour in combined.
Add yogurt mixture and mix until just combined.
Add half of the blueberries and half of the white chocolate chips and stir by hand with a wooden spoon. Add the remaining blueberries and white chocolate chips and continue to gently stir until evenly distributed throughout dough.
Lightly flour a work surface or countertop. Dump dough onto work surface and gently roll with a pin or press by hand into a 1-inch thick circle. Cut circle in half, then in half again to make four quarters. Cut each quarter in half to make 8 triangle shaped scones.
Arrange scones on prepared baking sheet and generously brush the top and all three sides of each with heavy cream. If you want to top your scones with coarse sugar add it here. Place in the oven and bake 27-30 minutes or until scones are lightly golden or reading 200º-205ºF internal temperature on a thermometer. Cool.