Preheat oven to 400°F.
In a large bowl, mix together flour, baking powder and salt. Using your fingertips, press butter into flour until you reach pea-sized crumbles.
In another bowl, mix together soy milk, lemon juice+ zest, and flax seed.
Add the dry mixture into the wet until a dough forms without handling too much. Fold in blueberries gently.
Liberally coat work surface with flour and place dough on work surface. Roughly shape the dough into a circle about 1 inch tick.
Cut your dough into 8 equal slices and place them onto a lined baking tray.
Mix together maple syrup + milk and brush the top of each scone.
Bake for 25-30 minutes or until golden brown and the centers are cooked!