Gluten-Free Blueberry Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
Combine the gluten-free flour blend, xanthan gum (if using), sugar, baking powder, ground cinnamon, and salt in a food processor. Pulse to combine.
Add the cubed butter to the flour mixture and pulse 10-15 times, until butter is cut into the flour mixture and is the size of peas. Do not over mix. Transfer the flour mixture to a large bowl.
Add the vanilla extract and 1/2 cup of the milk and fold with a spatula just until combined. If the dough is still very dry and not combining, add more milk, one tablespoon at a time until the dough just comes together. You do not want it to be too wet. I typically end up adding an additional two tablespoons, but it will depend on what flour blend you use.
Carefully mix in the blueberries, trying to ensure they do not break. If a few break, that's okay.
Transfer the dough to a generously floured work surface. Knead the dough into a ball.
Roll the dough into a circle, 1-inch high and 7-inches wide.
Using a sharp, floured knife, cut the dough circle into 8 equal triangles.
Transfer to a parchment lined baking sheet. Brush the tops of the scones with melted butter and sprinkle lightly with turbinada sugar.
Bake at 425F until the tops and bottoms are golden brown, 18-22 minutes.
Transfer to a wire rack and let cool for 5 minutes before serving.