Preheat the oven to 425. Line a baking sheet with parchment paper or silicone baking mat and set aside.
In a small bowl combine flour, sugar, baking powder, salt, and lemon zest.
Cut butter into small pieces and add them to the dry ingredients. Mix in with a pastry cutter or your fingers until a fine crumb has formed.
In a small bowl or liquid measuring cup combine coconut milk and chickpea flour, stirring vigorously until chickpea flour has completely dissolved. Stir in vanilla extract. Add wet ingredients to the dry ingredients, stirring to combine.
With a wooden spoon or your hands, fold in the blueberries.
Flour the bottom of an 8" cake pan and press dough evenly into the pan to shape. Flip onto a floured surface and cut into 8 equal pieces. Place scones on the prepared baking sheet. Brush with a light layer of coconut milk or non-dairy milk and bake for 20-25 minutes until tops are golden brown.
While scones are baking combine ingredients for the glaze, adding juice slowly to the powdered sugar until desired consistency is reached. It should be slightly thick but thin enough to easily dip scones into the glaze.
Remove scones from the oven, let cool for 10 minutes, then dip tops in the glaze before letting cool completely. Serve or store in an airtight container for up to 5 days.