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Preheat the oven to 220 c / 200 c fan/ 425 f / gas mark 7 and line a baking tray with non-stick baking paper.
In a large bowl add the flour, sugar, cinnamon (if adding), and salt, then give it all a good mix.
Cut the vegan butter into the dry mixture with a knife then rub into the flour with your fingertips until just rubbed in and you are left with a crumbly mixture.
Add the blueberries and mix through the dry mixture, this will prevent the berries from dropping to the bottom of the scones.
Add the milk a bit at a time, cutting it through the mixture with a knife. It should start to come together.
Don't add it all, as it may not need it all, you just need enough to bring the dough together but the mixture shouldn't be wet.
Pull the dough together place it on a lightly floured worktop and press down with the palm of your hand (or roll with a rolling pin) until it's about 1 inch (2 ½ cm) thick, maybe a little more.
Cut four scones with a floured pastry cutter, cookie cutter, fluted scone cutter or a glass. If your cutter is smaller than mine (see notes), you may end up with 5 or 6 smaller scones (full details in the recipe card below).
Place the scones on the lined tray, leaving a bit of space between them.
Brush the top of the scones with milk and bake for 12-15 minutes until golden.
Cool on a baking rack, then serve with vegan butter.