Add flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter onto a plate using a cheese grater. Carefully add to the flour mixture and combine with your hands (pastry cutter or forks work tountil the mixture comes together in about pea-sized crumbs. Set bowl in fridge.

In a small bowl, whisk coconut milk, egg, and vanilla extract until combined. Remove flour bowl from fridge and drizzle coconut milk mixture into it. Add frozen blueberries and using a rubber spatula, combine all ingredients until fully mixed and minimal dry spots.

Pour dough onto a floured counter and work into a ball, flouring your hands as needed. If dough is too sticky, add more flour. If dough is too dry, add a little bit more coconut milk. Shape into an 8-inch disc and then cut into 8 wedges using a knife or bench scraper.

Brush scones with coconut milk then set on a parchment or silicone lined baking sheet and refrigerate for 15 minutes, or longer.

Once ready to bake, preheat over to 400°F.