In a food processors or blender combine the roasted (cooled) beets, coconut milk, vanilla, sugar and salt. Blend until smooth consistency is reached.

In a medium sized bowl combine flour, blueberries, and baking powder. Pour in about 3/4 of the liquid mixture and stir with a wooden spoon until a slightly tacky mixture is formed. DO NOT OVERMIX, this just needs to barely be combined. If the mixture is still too dry, add a little more of the liquid ingredients until the dough is still workable but not overly sticky. You may not need all the liquid. 

On a parchment lined baking sheet, dust a little flour before dividing the dough in half and placing two balls on the sheet. These won't be perfect circles because you don't want to overwork the dough. They will be like thick pancakes about 5 inches in diameter.

Place the sheet in the freezer for about 20 minutes while you preheat the oven to 425F degrees. 

Remove from the freezer and cut each 'pancake' into four pieces and separate each scone by a few inches so they have room to bake evenly. 

Sprinkle each scone lightly with the demerara sugar and put in the oven for about 15 minutes or until they are just starting to brown at the edges. 

Remove and let cool on the pan before cutting in half and enjoying with your favorite scone toppings!