Blueberry scones

Combine all-purpose flour, granulated sugar, baking powder, cinnamon and salt in a bowl, by hand to avoid overworking.

Cut very cold cubed butter into the flour with a pastry cutter or fork until the pieces are about the size of a small pea. Variation: freeze the butter about half an hour and grate it in.

Mix heavy cream, one egg and a splash of vanilla.

Preheat the oven to 400 degrees and line a baking sheet with parchment.

Pour in the cream mixture, holding back about a tablespoon for brushing; mix with a fork, then by hand with the frozen blueberries until the dough comes together.

Turn out the shaggy dough and use a bench scraper to cut and pile it on itself until it hydrates and holds; chill a few minutes if the room is warm.

Pat by hand into a disc about half to three-quarters of an inch thick, flouring lightly, and cut into eight triangles.

Space them on the sheet, brush with the reserved cream mixture and sprinkle with a little sugar.

Refrigerate about 30 minutes (or overnight, covered) so the dough hydrates and the butter chills.

Bake at 400 for 18 to 20 minutes until deep golden brown.

Drizzle with a glaze of a little powdered sugar and a little water or milk, or dust with powdered sugar.

Variation: replace the cinnamon with lemon zest and glaze with powdered sugar and lemon juice.