• Line a baking sheet with parchment paper and set aside.

Make Vegan Buttermilk:

• Pour the dairy-free milk into a measuring cup or bowl.
• Add the lemon juice to the milk and stir. Set aside for 10 minutes.

Make Scone Dough:

• In a large bowl, whisk together flour, baking powder, and salt.
• Add cubed butter to the bowl and, using a pastry blender, cut the butter into the flour mixture. Stop when the butter has broken down into pea-sized chunks. It's okay if some larger pieces remain.
• In a small bowl, add the sugar and lemon zest. Mix them, occasionally pressing the back of the spoon against the mixture to help release the oil from the zest. Mix until both ingredients have combined well and look like wet sand.
• Add the vegan buttermilk, lemon juice and vanilla extract to the sugar mixture and mix together until blended.
• Add the wet ingredients to the dry ingredients, add the blueberries, then gently stir with a wooden spoon until the mixture comes together to form the dough.
• Working quickly, use your hands to press any loose bits together and form the dough into a ball.
• Transfer the dough ball to a well-floured piece of parchment paper, sprinkle a little flour on top of the dough and form it into an 8-inch circle.
• Transfer the parchment paper with the dough to a plate and refrigerate for 30 minutes.
• Preheat oven to 400°F (200°C).
• After the chilling time has ended, remove the plate from the fridge. Place the parchment paper on a flat surface and, using a knife, a pizza cutter, or a bench scraper, cut the dough into 8 equal wedges.
• Separate and transfer each wedge to the prepared baking sheet. Arrange them at least 2 inches apart.
• Brush the top with the milk and sprinkle with the turbinado sugar.

Bake and Cool:

• Bake for 18 minutes. They will be slightly brown on top and have golden edges when done.
• Remove from the oven and place on a cooling rack.