In a ramekin, stir the flax meal and water together. Let rest for 10 minutes. This mix creates a flax "egg."
Into a large bowl, combine the flour, oats, sugars, baking powder, and salt. Stir well.
"Cut" the coconut oil in with your hands by pressing the oil into the dry mix. Press everything between the palms of your hands and up your fingers. The result should have no large clumps of coconut oil.
Add in the lemon zest and blueberries. Stir well to combine evenly.
Stir the flax egg and coconut milk together. Add that mixture into the large bowl of the other ingredients. Then stir them with a wooden spoon to almost create a dough.
Now, go in with your hands and finish mixing/kneading it until there is no visible dry mix.
Heavily flour the countertop and dump the dough mix on top. Shape it into a 1-inch thick disc that is about 8 inches in circumference.
Lay the disc on a parchment paper-lined baking sheet, cover it in plastic wrap, and pop it into the freezer to chill for 1 hour.
Preheat the oven to 400 degrees Fahrenheit.
Lightly flour the countertop. Cut the dough disc in half, and then cut the halves in half, and then cut each piece in half, giving you 8 triangle-like shaped scones.
Use a bench scraper to lift each scone, dust off any excess flour hanging on underneath them, and place them on parchment-lined baking sheets at least 1 inch apart from each other.
Brush the tops of each scone with coconut milk and heavily sprinkle sugar on top. *I sprinkle about 1 tsp of sugar onto each scone. Try your best to avoid sprinkling any sugar on the actual sheet pan; otherwise, it may burn.
Finally, bake the scones on the middle rack for 22 minutes, rotating the pan half-way through. *You may be able to only fit one sheet pan in the oven at a time, and if so, keep the other pan of scones in the freezer until ready to be baked.