Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In the food processor add the flour, baking powder, salt, sugar, and lemon zest. Pulse to blend.
Add the cubed butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
In a small bowl, mix together the yogurt, half & half, and vanilla until combined.
Add to the flour mixture and stir with a spoon until the mixture just starts to come together. Do not overmix.
Add the blueberries and pistachios and gently fold together. Mix just enough to incorporate so the scones do not discolor.
Form the mixture into a ball and place on the parchment paper.
Use your hands to form the dough into a large circle and flatten about one inch thick. Cut into 8 wedges.
Brush the finished wedges with a little half & half to get a good finish.
Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
While the scones are cooling make the glaze. Stir together the lemon juice, vanilla and confectioners sugar in small bowl. Add the melted butter and stir well until all the sugar is dissolved. Add in the Greek Yogurt, and let rest for 5 minutes to build flavor. Drizzle the glaze over the tops of the scones and serve!