Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, ground cinnamon and salt.

Using a pastry cutter or your two knives, cut the cold butter into the flour mixture until the mixture is crumbly and the butter is about the size of peas.

Add the fresh chopped blackberries to the flour mixture, and toss until they are coated with the flour mixture.

In a separate small mixing bowl, whisk together 1/3 cup of the milk, the egg, and the vanilla extract.

Pour the milk/egg mixture into the gluten-free flour mixture, and stir to combine. If the dough is still too dry, add more milk, a tablespoon at a time. Do not add too much milk, you should just be able to mix it all together with no more loose flour on the bottom of the bowl. Try not to overwork the dough or the blackberries will bleed into the dough and the scones will turn out dense.

Turn the dough out onto a lightly floured surface and shape it into a circle that is about 1.5 inches thick, and 6-inches wide. Scones do not rise very much so you want to make sure that the dough is tall.

Cut the circle into 8 equal wedges.

Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between them.

Brush the tops of the scones with the melted butter and sprinkle with turbinado sugar.

Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.

Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.