• Preheat the oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
• In a large bowl mix together flour, baking powder, ground flaxseeds, salt, and sugar.
• Cut up the cold butter substitute into tiny pieces. Add it to the flour and use a pastry cutter or a fork to work it in (you can also use your hands). You want it to resemble coarse crumbs.
• Pour in the milk and vanilla and stir just until combined.
• Fold in the blueberries and lemon zest.
• On a lightly floured surface turn out your dough. Using your hands shape it into an 8 - 10 inch circle about 1 inch thick.
• Use a sharp knife or pizza cutter to cut the circle into 8 identical wedges.
• Move the scones onto the prepared baking sheet. Brush with additional coconut milk and top with large crystal baking sugar if desired.
• Bake for 22 - 26 minutes or until they are lightly golden brown. Remove from the oven and cool. Drizzle with glaze if desired.

Gluten Free

• Use a gluten free flour blend in place of the flour. Also use a gluten free vanilla extract.

Glaze

• Whisk together the powdered sugar with 1 tablespoon of milk and the vanilla. Add in more milk until the glaze is the desired consistency.