Blueberry scones with vanilla icing

Whisk the flour, sugar, baking powder, salt and cinnamon.

Grate the very cold, almost frozen butter on a box grater and cut it in with a pastry cutter.

Chill the mixture in the refrigerator or freezer while whisking the wet ingredients together.

Carefully mix wet and dry; turn out onto a lightly floured surface, press into an eight inch disc and cut into eight equal wedges.

Brush with a little milk or heavy cream and top with coarse sugar.

If the scones have warmed, chill them on a plate in the refrigerator for at least 15 minutes before baking.

For the icing, whisk confectioner's sugar, milk or cream and a little vanilla extract; taste and add a pinch of salt if desired; drizzle over the scones.