In a small bowl, combine the psyllium husks and water. Mix well and set aside to thicken.

In a large bowl, add the flour, 90g of granulated sugar, lemon zest, baking powder and flaky sea salt. Whisk well to combine.

Using a box grater, grate the frozen vegan butter onto the combined dry ingredients. Use a pastry cutter or two sharp knives to cut the butter into the dry ingredients until you have a coarse, sandy textured mixture. Alternatively, blend everything together in a food processor using short pulses.

In a medium bowl, mix together the vegan yogurt, lemon juice, thickened psyllium husks and vanilla extract. Mix well until smooth - bearing in mind that psyllium tends to clump together.

Add the yogurt mixture to the butter/flour mixture and stir until just combined. Add the blueberries and stir again until combined.

On a lightly floured surface or a baking tray lined with baking parchment, push the dough out into a rough 30cm circle and slice using a bench scraper or knife into 8 equal segments. Arrange the scones on the baking tray with at least 2cm between each one. Place in the fridge to chill for 20 minutes. Meanwhile preheat the oven to 200c.

Once chilled, remove from the fridge and brush the tops of each scone with the plant milk and sprinkle with the remaining granulated sugar. Place in the oven to bake for 25-30 minutes or until puffed and golden brown on top.

Once baked, remove from the oven and, without removing from the baking tray, place on a wire rack to cool for minimum 30 minutes.

In a small bowl, mix together the icing sugar and lemon juice until smooth. Once the scones are cool, drizzle with the glaze and leave to set for a minute before serving.

Optional: top with a little extra lemon zest if you have any.