In large bowl, whisk spelt flour, coconut sugar, baking powder, thyme and salt until combined. Add chilled coconut oil and incorporate with pastry cutter (or two forks) until flour resembles coarse crumbs. Add blueberries and toss until fully coated.

In small bowl, whisk almond milk, apple cider vinegar and vanilla extract until combined. Set aside for 2-3 minutes, or until almond milk starts to clabber (or look slightly curdled in appearance).

Pour clabbered almond milk into dry ingredients and mix until dough is just combined – do not overmix. Use hands to form dough into an approximate 8-in.-wide disc and cover tightly with plastic wrap. Place in refrigerator to chill at least 20 minutes.

Preheat oven 375 degrees F. Line a rimmed baking sheet with parchment paper or silicone baking mat. Remove dough from refrigerator and transfer to lightly floured surface.

Use sharp knife or bench scraper to divide dough into 8 equal wedges. Place each wedge 2-3-in. apart on prepared baking sheet. Bake 24-25 minutes, or until edges are slightly golden. Remove from oven and cool slightly before serving.