Preheat the oven to 425 F and prepare a baking sheet with parchment paper. Stir the almond milk and lemon juice together until combined and then set it aside.
Place all the dry ingredients into a mixing bowl and stir until combined. In another bowl, whisk together the melted butter, almond milk and lemon juice mixture, egg and vanilla extract. Add the wet ingredients to the dry and stir until a dough comes together. Fold in 1/4 cup of the blueberries.
Shape the dough into a disc about 3/4" inch in thickness. Use round cookie cutter to cut out the scones. Reroll the scraps and cut out more scones. Mine made exctly 6. Place the scones on the baking sheet and top them with remaining blueberries. Bake the scones for 25-30 minutes and the edges are golden brown. Let them cool completely.
Stir the powdered sugar and 1 tablespoon of the almond milk together. Add more almond milk by the teaspoon until you reach a smooth and pourable consistency.
Store the scones in a loosely covered container in the refrigerator for up 4-5 days.