Preheat the oven to 350 degrees F (177 degrees C). Coat a glass baking dish (at least 9" in diameter) with olive oil.
In a large bowl, combine dry ingredients: almond flour, coconut flour, raw sugar, sea salt and baking powder.
In a medium bowl, whisk together the wet ingredients: melted coconut oil, almond or oat milk, vanilla extract, and egg. Fold the wet mixture into the dry ingredients until a nice dough forms. (If it is too dry, add some almond milk by the teaspoon; or if too soft, add a bit more almond flour until the dough is pliable.)
Fold the blueberries into the dough.
Place the dough into the baking dish and form a large pancake shape, about an inch thick. Cut into six wedges as you would a pizza, using a knife. Using that same knife and possibly a fork or spoon, move the pieces about an inch apart.
Bake for 20-22 minutes or until golden.
While the scones are baking, prepare the glaze. In a small bowl, combine the powdered sugar, lemon juice, vanilla extract and lemon zest and whip with a fork. Let sit.
When the scones are done baking, let sit for 10 minutes before drizzling on glaze. Let scones and glaze cool completely. Garnish with lemon zest and dried lavender. Enjoy!