Preheat the oven to 200°C / 392°F.
In a large bowl mix together flour, salt, sugar, and baking powder.
Add the butter to the flour mixture and mix together until you get a bread crumb structure.
In a second bowl mix soy milk, lemon zest, lemon juice, and flax seeds and whisk.
Pour the milk mixture into your flour and butter and fold together until just combined
Add the frozen blueberries and fold them in, try and handle your dough minimally to avoid a dense scone.
Coat your work surface liberally with flour and turn out your dough on top
Roughly shape the dough into a circle measuring about 2 to 2 ½ cm thick (0.78 to 0.9 inch thick).
Cut your dough circle into 8 equal slices and place them on a lined baking tray.
Mix together the maple syrup and milk to make your glaze.
Brush the top of each scone with the glaze.
Bake at 200°C / 392°F for 30 minutes or until golden brown in colour and firm in the middle.