Preheat your oven to 400°F (204°C) and get a baking sheet ready by lining it with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, ground flaxseeds, salt, and sugar.

Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Gently mix in the almond milk and vanilla extract just until combined. If the dough is too dry, add a little more milk. Then, fold in the blueberries carefully.

Turn the dough out onto a lightly floured surface, knead a few times, then press into a 1-inch thick circle.

Cut the dough into 8 wedges using a pizza cutter or a sharp knife.

Arrange the scones on the prepared baking sheet and bake for 22-26 minutes, or until they are lightly golden.