Preheat oven to 375F.
In large bowl, with fork, mix flour, brown sugar,
baking powder and salt.
With pastry blender or two knives
used scissor fashion, cut butter
into dry ingredients until mixture resembles coarse crumbs.
Add blueberries and toss to mix.

In small bowl, with fork, mix cream, egg,
and lemon peel until blended.
Slowly pour cream mixture into dry ingredients
and stir with rubber spatula just until a soft dough forms.
With lightly floured hand,
knead dough in bowl just until it comes together,
about 3-4 times; do not overmix.
Divide dough in half. On lightly floured surface,
shape each half into a 6" round.
With floured knife, cut each round into 6 wedges.
Transfer wedges to ungreased large cookie sheet.
Bake scones 22-25 min., until golden brown.
Serve warm, or cool on wire rack to serve later.
Makes 12 scones.