Madame Blueberry Scones

This is based on a recipe in The New Good Housekeeping Cookbook, another favorite cookbook in my kitchen.

2 c. all purpose flour
1/4 c. brown sugar
1 T. baking powder
1/4 t. salt
6 T. butter, cut into pats
1 c. blueberries, fresh or frozen
2/3 c. panna (heavy cream)
1 egg
1/2 t. finely grated lemon peel (although last time I used grated Clemintina peel...and it was great!)

Preheat oven to 425. Use a baking stone or line a cookie sheet with carta forno. Combine flour, brown sugar, baking powder, and salt; put into frig. (The key with biscuits and scones is to use the coldest ingredients possible.)

In a small bowl, mix panna, egg, and lemon peel until blended. Place also in the frig.

Remove flour mixture from frig and cut in butter with a pastry blender, fork and knife, or even your fingertips. Do this until the flour resembles coarse crumbles. Add the blueberries and toss to mix.

Add egg mixutre to the flour mixture and blend just until ingredients are moistened. Turn out dough onto lightly floured surface. Knead just until the dough sticks together; do not overblend. Shape dough into a circle about 1 inch thick. Using a long knife, cut the circle into 8 pie pieces. Place scones on baking sheet at least an inch apart. Bake 15 minutes or so until done and lightly brown.

Cinnamon icing:
1 T. milk, 1/2 t. cinnamon, and enough powdered sugar to make a thick icing. Drizzle on top after scones are slightly cool.