Preheat oven to 400°F and line one baking sheet with parchment paper.
In a large bowl, combine flour, raw cane sugar, baking powder, lemon zest, and salt. Using a pastry cutter or a fork, cut the cold coconut oil into the flour mixture until it resembles coarse crumbs. Add the blueberries and mix in. Stir in applesauce and coconut milk and mix until just combined.
Turn the mixture onto a lightly floured surface. Knead the dough 3 or 4 times and form into a ball. Place on prepared baking sheet and press into an 8-inch circle, about 1-inch thick. Sprinkle with turbinado sugar. Cut into eight even wedges. Do not separate the wedges.
Bake for 23-25 minutes or until golden brown and scones are firm to the touch. Remove from the oven and allow the scones to cool down. Cut into wedges.
In a small bowl, combine powdered sugar and coconut milk. Mix until smooth. Drizzle on over the scones. Serve.
Additional Tips: For easier handling, measure the coconut oil at room temperature and the place is the refrigerator to chill.