Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.
Sift flour, baking powder, and salt into a large mixing bowl.
Add in the butter. Using the back of a fork mix until the mixture resembles coarse cornmeal.
In a measuring cup whisk together vanilla extract, honey, almond milk, and lemon juice. Stir the mixture into the flour-butter mixture.
Gently fold in the lemon zest, dates, and blueberries.
Transfer the dough on to the baking sheet and make a 1-inch thick disk (as seen in the photos) that is approximately 7 inches in diameter.
Sprinkle the oats on top and gently press on top and on the sides for them to stick to the dough.
Cut it into 8 equal pieces.
Bake for 23-25 minutes, rotating the pan halfway through the baking process to ensure even baking.