In a small bowl, mix the cold plant milk with apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle slightly.

Stir in the vanilla extract.

Line a baking sheet with baking paper.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add the cold coconut oil or vegan butter to the flour mixture. Use a pastry cutter or fork to cut the oil/butter into the flour until the mixture resembles coarse crumbs. You can also grate frozen coconut oil/vegan butter and just mix it with the previous ingredients.

Pour the buttermilk mix into the flour mixture. Gently fold until just combined.

Fold in the blueberries gently, being careful not to overmix to avoid crushing the berries.

Transfer the dough onto your prepared baking sheet and pat the dough into a circle about 2 cm.

Cut the circle into 8 wedges and freeze the scones for 20 minutes before baking to firm them up.

Preheat your oven to 400ºF (200ºC) while the scones are in the freezer.

Remove the scones from the freezer and brush the tops with maple syrup.

Bake in the preheated oven for about 22-26 minutes, or until the scones are golden brown and cooked through.

Remove from the oven and let cool on a wire rack.

Enjoy warm or at room temperature. Store any leftovers in an airtight container.