Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal.
Mix non-dairy, milk, lemon zest, and vanilla in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto lightly floured surface. Pat into 2 circles about 3/4-inch thick and cut into scone triangles. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with non-dairy milk, and sprinkle with sugar.
Bake 12 to 14 minutes, until tops are lightly browned.