Add the dry ingredients to a bowl including flour, sugar, salt, baking powder, and lemon zest.
Grate the frozen coconut oil into the bowl.
Cut the coconut oil into the dough.
Add almond milk and vanilla and mix into thick shaggy dough. Then, add the blueberries.
Turn out the dough and cut into 7-8 scones.
Bake at 400F 18-22 minutes, then top with vanilla glaze!