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.
Use a gluten free flour blend in place of the flour. Also use a gluten free vanilla extract.
Whisk together the powdered sugar with 1 tablespoon of milk and the vanilla. Add in more milk until the glaze is the desired consistency.
* You can mill your flaxseed in a coffee grinder to get it very fine. This way you don't detect it in the scones. * Using frozen blueberries actually helps keep the dough cold until the scones are baked which helps them keep their shape and gives them a better texture!These can be stored at