• Preheat the oven to 400°F and line a large baking sheet with parchment paper or reusable silicone baking mats.
• In a large bowl or stand mixer, whisk together the flour, baking powder, ground flaxseeds, salt, and sugar.
• Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
• Pour in the plant-based milk, it is best if it is cold, and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another ¼ cup of plant-based, but add it a little at a time to not get the scone batter too wet. Now Fold in the blueberries.
• On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands, you can lightly flour your hands if the dough is sticky. Flatten it into a circle, about 1 inch thick.
• Using a pizza cutter, large knife, or bench scraper, cut the dough like you would a pizza into 8 triangular pieces. If you would like, sprinkle some turbinado sugar on top of each scone.
• Place the scones onto the prepared baking sheet and bake for 22 to 26 minutes, until the tops of the scones are lightly golden brown. Note, if you make these into mini scones, decrease the bake time to about 10 minutes, or until the tops are golden and the centers are fully cooked.
• Store loosely wrapped and at room temperature for 2 to 3 days.

Optional Lemon Glaze

• Combine the powdered sugar, lemon juice or milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more lemon juice. If too thin, add more powdered sugar.
• Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.