Preheat the oven to 375°F.
Lightly grease a baking sheet, or line with parchment.
In a large bowl, whisk the flour, salt, sugar, and baking powder.
Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
Fold in blueberries.
In a small bowl, stir together the eggs, yogurt, vanilla extract, lemon zest, and almond extract.
Add to the dry ingredients and stir very gently, just until combined.
The dough will be quite moist, like cookie dough.
Form dough into a ~8-9" wide disc, ~1" tall, adding 1-2 tablespoon of flour if needed and place onto baking sheet.
Using a large knife, cut into 8 triangles and gently space them apart about ½".
Sprinkle with crumble topping.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry.
Remove from the oven, and serve warm.