Combine flour, sugar, baking powder and salt in a large mixing bowl.
Add the cold coconut oil to the dry ingredients. Using a large fork or your hands (I use both!) cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Mix in coconut milk, applesauce and vanilla until just combined.
Gently fold in the blueberries
Transfer the dough onto a floured surface and shape it into a rectangle about 1 inch thick. Place your scone dough in the freezer to chill for 30 minutes.
While your scones are chilling, preheat your oven to 400° F and line a cookie sheet with clean parchment paper.
Cut your scones into triangular wedges
Place the scones on the prepared baking sheet (leaving room for them to expand some) and bake for 10-15 minutes or until they turn golden brown on the bottom and are not jiggly on the top. The tops should firm up, but not turn golden brown
Let the scones cool for a few minutes before adding the lemon glaze.
