Begin by scooping your coconut oil into a bowl and placing it into the freezer for at least 10 minutes to freeze. It's okay if it's not frozen entirely through, but the more frozen it is the flakier your scones will be.
Next, add the dry ingredients to a large mixing bowl including the flour, sugar, baking powder, salt, and lemon zest. Sift together until well mixed.
Take your frozen coconut oil out of the freezer and use a cheese grater to grate it into the mixing bowl. If you have a few larger chunks, that's okay as well. Use a pastry cutter or fork to "cut" any large chunks of coconut oil into the dough.
Next, add in your milk and vanilla bean extract. Use a pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky, yet still hold together.
As a final step, add in your blueberries and gently mix them in with a fork or spatula.
Line a baking sheet with parchment paper and turn the dough out onto the baking sheet. Next, form the dough into a large circle that is 2 inches in height. Use a circular cookie cutter or a cup that is 2.5-3 inches in width to cut on your scones. Continue to form the scraps into a circle that is 2" in height and cut out the scones until all the dough has been used. Arrange the scones on the baking sheet so that they are at least 2-inches apart. You should have around 7-8 scones.
Place the scones into the freezer & preheat your oven to 400F. Once the oven is preheated, remove the scones from the freezer and bake for 18-22 minutes until cooked through. (*Please note if your scones are not as tall or thick as mine they will cook faster, so check at the 15 minute mark*)
Remove the scones from the oven and transfer to a wire rack to cool. While the scones are cooling, make your glaze by adding the powdered sugar, vanilla bean paste/extract, and milk to a small bowl. Whisk until a smooth glaze has formed.
Pour the vanilla glaze over the cooled blueberry scones and enjoy!