Preheat oven to 425*F, line a sheet tray with parchment.
Combine non dairy milk, lemon juice, lemon zest, and vanilla in a small bowl or measuring cup. Place in the fridge.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Into the dry ingredients add cubed butter. Break the butter apart with your fingers, then using either two forks OR a pastry cutter work the butter into the flour until its just smaller than small peas.
Add the wet ingredients to the bowl and using a spatula or your hands, gently fold the mixture together. It should look shaggy but be able to be pressed together.
Lightly flour a work surface, then dump the scone mixture out. fold the dough onto itself a few times if its still shaggy, just to form a more cohesive dough.
Pat the dough out into a 6x9 rectangle.
Add the blueberries on top of the dough rectangle and gently press them into the dough, then roll the dough toward you like a cinnamon roll.
Then press the rolled scone dough out into a 9x5 rectangle. Using a sharp knife, cut the dough in half longways, then make 3 cuts width wise, yielding 8 scones.
Transfer the scones to a parchment lined baking sheet, spacing them evenly. Sprinkle the tops of the scones with some turbinado sugar and bake for 18-21 minutes or until the bottom of each scone is nicely brown all the way across.
Serve warm or place in an airtight container and freeze for up to 1 month and thaw in the toaster oven!
Make sure to buy the non-dairy butter that comes in a stick form. Don't use the kind from a tub for this as it will be too soft.