Stir together the flour, sugar, cinnamon, and baking powder. Add the butter in pieces, crumbling it iinto the flour until it resembles coarse meal. Stir in the non-dairy milk, lemon juice and blueberries and form into a loose ball. Let rest in the freezer about 20 minutes.

Remove the dough and lightly press out flat. With your hands, or with a cookie cutter, cut the dough into 1.5-inch rounds. Place on the cookie sheet and sprinkle some sugar on top. Bake until golden, about 15-20 minutes.