In a small bowl or measuring cup, combine the lemon juice and unsweetened vanilla almond milk. Stir briefly and set aside to sit for 5 minutes. This creates a quick buttermilk that adds tenderness to the scones.

In a large bowl, whisk together the gluten free all purpose flour, baking powder, and salt until evenly combined.

Cut the cold unsalted butter into small cubes and add to the flour mixture. Use your fingers to squeeze and work the butter into the flour until the mixture resembles coarse, sandy crumbs with some pea-sized pieces of butter remaining. Do not overwork it. Those small butter pieces are what create flaky layers as the scones bake.

Add the vanilla Greek yogurt, honey, lemon zest, and the lemon milk mixture to the bowl. Stir gently with a rubber spatula until the dough just comes together. It will be thick and slightly sticky.

Add the fresh blueberries and fold them in carefully using a few gentle strokes. Try not to burst the berries as you fold. Stopping as soon as the blueberries are distributed is better than overmixing.

Turn the dough out onto the parchment lined baking sheet. Divide into 8 equal portions and shape each one into a rough round about three quarters of an inch thick. Space them evenly apart on the baking sheet.

Bake for 22 to 25 minutes until the tops are lightly golden and a toothpick inserted in the center of one scone comes out clean. Allow to cool on the baking sheet for 10 minutes before serving.