FOR THE SCONES:Preheat oven to 400F (205C), line baking tray with parchment paperIn a medium metal or plastic bowl, grate butter on box grater’s biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredientsIn large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set asideIn a small bowl, whisk the egg and cream together and set asideAdd the cold butter in the flour mixture with fingers, tossing for about 15-20 secondsPour the cream/egg mixture to the dry flour mix and stir gently with spatula – DO NOT over stir. stir still ingredients become just wetFold in all the berries and the nuts (if you’re adding)- don’t overwork dough hereshape the dough into a disc about 8 inches wide and about 1.5 inches thickWith a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at mostBake for 20-25 minute or until the crust is a golden brownAllow to cool before drizzling icingFOR THE ICING:In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugarDrizzle over scones once they’ve cooled somewhat