1. Preheat oven to 425°F. Line a large baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using a fork, cut in coconut oil until thoroughly mixed.
3. In a small bowl, whisk together ¼ cup milk, the applesauce and vinegar. Add to flour mixture; stir just until moistened. Stir in blueberries.
4. Turn out dough onto the center of prepared baking sheet; press and shape mixture into a 6-inch round. Using a sharp knife, cut dough round into 8 wedges. Gently separate wedges, allowing at least 1 inch between them.
5. Lightly brush dough with additional milk. Sprinkle with coarse sugar, if desired. Bake 12 to 15 minutes or until golden. Transfer scones to a wire rack; cool slightly.
6. Meanwhile, in a medium mixing bowl, combine whipping cream, powdered sugar and vanilla. Beat with an electric mixer on medium until soft peaks form (tips curl). Increase mixer speed to high; beat until stiff peaks form (tips stand straight).
7. To serve, split scones in half. Spoon whipped cream and Macerated Berries onto scone bottoms; top with scone tops.

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Macerated Berries:

In a medium bowl, combine 1 cup mixed berries, such as blueberries, raspberries and/or halved strawberries; 1 tablespoon granulated sugar; and 1 tablespoon fresh lemon juice. Cover and refrigerate for 30 minutes or until fruit begins to soften and juices develop.