Step 1

Preheat over to 400°F.

Step 2

Line a baking sheet with parchment paper and set aside.

Step 3

In a medium bowl, whisk together oat flour, brown rice flour, baking powder, sugar, salt, and lemon rind.

Step 4

Add soft coconut oil to the bowl and using a pastry blender, cut coconut oil into the flour mixture until the mix looks sandy and all of the bigger chunks have been broken up. See picture above.

Step 5

Add the shredded coconut and blueberries. Mix until combined. Take special care when mixing so you don't break the berries.

Step 6

Add non-dairy milk to the bowl and with a wooden spoon, stir gently until a dough is formed.

Step 7

Knead the dough lightly and quickly until all ingredients have combined and there are no more dry parts in the bowl. Form into a ball.

Step 8

Transfer dough ball to the parchment lined baking sheet and form dough into an 8-inch wide, 1" tall disc.

Step 9

Place baking sheet in the refrigerator to chill for 20 minutes.

Step 10

After dough has chilled, brush the top with 1 tbsp of coconut milk and sprinkle with the turbinado sugar (if using).

Step 11

Using a knife, or a pizza cutter, cut the disc into 8 equal wedges and arrange them at least 2 inches apart on the baking sheet (see picture above).

Step 12

Bake for 20 minutes.

Step 13

Add the powdered sugar, lemon juice, and lemon zest to a small bowl.

Step 14

Mix until everything has combined into a liquid glaze.

Step 15

Make sure that the scones are still on the cooling rack, place a piece of parchment paper under the rack to catch any drips.

Step 16

When the scones have fully cooled, using a spoon, drizzle the glaze over each scone.