Preheat oven to 400F. Line or spray a baking sheet. Beat eggs until smooth with a fork or whisk. Stir in yogurt and set aside. Place flour, sugar, baking powder and salt in a bowl and stir to combine. Add butter and mix with a pastry blender until flour mixture is slightly crumbly. Add yogurt/egg mixture and stir gently to moisten all dry ingredients. Do not over-mix. Dough will be soft and slightly sticky. Fold in blueberries and chocolate chips.

Turn onto lightly floured surface. Knead with floured hands 4 times. Divide into 2 equal parts; flatten into two 5- to 6-inch rounds. Cut each round into 4 wedges. Arrange on baking sheet, with wedges about 1 inch apart. Bake 20 minutes, until scones are puffed and golden brown on top & bottom. Cool on a wire rack.

Icing Combine powdered sugar and lemon juice in a small bowl. Add milk/cream a tsp at a time until desired consistency. Using a pastry bag (or a spoon), drizzle each cooled scone with icing. Serve immediately. Scones will keep covered at room temperature for 1-2 days, but are best on the first day.