In a bowl, combine flour, baking powder, salt, and cinnamon. Mix blueberries into the flour.
On another bowl whisk coconut milk, maple syrup, and vanilla extract well.
Pour wet to dry ingredients. Flour your work surface and turn the dough over onto it.
Knead the dough to bring it together. Press the dough evenly to a round shape about 1 inch thick all around.
Use a knife to cut the round into 8 even wedges. Seperate the wedges and place it on the baking tray giving space.
Brush the coconut milk on top of the scones and sprinkle some sugar on top and bake until they are cooked or the toothpick comes out clean for 15 minutes.
Notes
Some type of wheat flour absorbs more liquid, do adjust the coconut milk to form a dough.