Mix whole wheat pastry flour, coconut sugar, baking powder, salt, cinnamon, and ginger in a large bowl.
Cut in coconut oil until small chunks form. This makes the finished product more flakey.
Add almond milk, lemon juice, lemon zest, just until a sticky dough forms.
Gently add blueberries dusted in a bit of flour. This helps them not bleed into the dough.
Place dough onto a lightly floured counter top, sprinkle with more flour, and shape into a circle about 1" thick.
Cut into eight triangles and place on a silpat or parchment lined baking sheet.
Brush the tops with almond milk and sprinkle Turbinado sugar on each scone. Gently press the sugar into the scone.
Bake in a 375 degree F oven for about 15 minutes. They are done when they are golden on top.
Serve warm with coffee or tea.