• Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper.
• Combine your chia seeds and water in a small bowl or cup to make your chia egg. Let sit for 5 minutes.
• In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.
• Add the cold vegan butter (the colder the better). Use a pastry cutter or your hands to break up the butter and disperse throughout the dry ingredients. Be careful not to overwork.
• Add in the milk, vanilla, and chia egg, and stir until just combined. Fold in the blueberries.
• If you dough seems too sticky/soft to work with, let it rest in the fridge for at lease 30 minutes or longer if very soft.
• On a lightly floured surface, knead the dough just enough until it comes together. Flatten by hand (lightly flour your hands if sticky) into a rough circle about 1 inch thick. If the dough is too sticky, you'll have to shape scones by hand (what I did).
• Using a pizza cutter or sharp knife, cut the dough like a pizza, forming 8 triangles. If shaping by hand, divide dough into 8-9 pieces. Shape each piece into a rough triangle (mine looked more like raindrops and that is a.o.k.).
• Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top. (I ended up with 9 scones and 26 minutes was perfect.)

Make the Lemon Glaze

• Sift powdered sugar into a small bowl or food storage container (to save extra for later). This step prevents the glaze from being clumpy. If you dgaf about clumps just jump on ahead to the next step.
• Add in your coconut milk and lemon juice. Mix it all up till good and combined. If the glaze is too thin, add a little more powered sugar. If it's too thick, add more milk (or even lemon juice—trust me it'll still be plenty sweet).
• Let scones cool for about 15 minutes or as long as you can contain yourself before adding glaze. Allowing time for glaze to set and scones to cool makes for a prettier presentation. Don't care? Drizzle that shit on and eat up.