Lemon-Blueberry Scones

Heat oven to 400ºF. In large bowl, mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.

In small bowl, mix cream cheese and egg until smooth. Gradually stir in milk and blueberries. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball.

Place about 1/3 cup dough in each wedge of ungreased divided scone pan. Brush with lemon juice. Sprinkle with sugar.

Bake 20 to 22 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.