Preheat oven to 425℉. Line a baking sheet with parchment.
In a large bowl, combine flour, sugar, baking powder, salt, and zest. Using your fingertips work ⅓ cup coconut oil into flour mixture until crumbly. Stir lemon juice and milk into mixture until clumpy then fold in the blueberries, gently mixing until dough comes together in a shaggy ball.
Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Melt remaining tablespoon of oil. Lightly brush scones with oil and bake until golden brown, 20-25 minutes.
Meanwhile, in a small bowl, whisk together powdered sugar, 1 teaspoon milk, and vanilla until smooth. If needed, stir in additional 1 teaspoon milk to achieve a smooth consistency.
When scones are done, let cool completely on a rack. Drizzle with glaze.