• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the all-purpose flour, flaxseed, baking powder, cinnamon, sugar and salt.
• Add the cold vegan butter and combine using a pastry cutter or your hands. The texture should resemble coarse crumbs.
• Stir in the oat milk and the pure vanilla extract until just combined. Be careful not to over-mix. Carefully fold in the blueberries.
• Transfer the dough onto a lightly floured surface. Gently shape it into a 1-inch thick disc. Cut into 8 wedges and place them on the prepared baking sheet.
• Bake for 22-26 minutes, or until the scones are golden brown on top. Let them cool slightly before serving.

For the glaze

• Whisk together the oat milk, powdered sugar and vanilla extract in a bowl. Apply to the cooled scones using a piping bag or drizzle on using a spoon.