Preheat ove to 400 degrees F.
Line baking sheet with parchment paper or silicone baking mat.
In a measuring cup mix together the plant-based milk and lemon juice and set aside.
In a mixing bowl, sift together the flour, sugar, baking powder, salt, baking soda and add lemon zest and dried blueberries. Add the chilled coconut oil and using a fork or pastry blender, cut the oil into the flour until a coarse meal forms.
Gradually add the lemon juice milk mixture to the flour mixture and form a moist dough.
Form the dough into a 1 inch round disk. Cut into 8 wedges and then carefully places wedges on a baking sheet about 2 inches apart. This will allow for proper browning.
Bake for 18-20 minutes, depending on your oven. While the scones our cooling, prepare the glaze. Once the scones have cools, glaze and serve immediately.