Preheat oven to 400F. Grease baking sheet with nonstick cooking spray.
In bowl combine flour, sugar, baking powder, cinnamon and salt.
Using pastry cutter, or two knives, cut in butter until mixture is size of very coarse crumbs.
Stir in blueberries and lemon zest. Stir in milk until mixture just holds together.
On a lightly floured surface, knead dough slightly and shape into an 8-inch circle, about 1-inch thick. Cut into 8 wedges and transfer to prepared baking sheet.
In bowl combine confectioners' sugar, ground ginger and water, stirring until smooth. Glaze tops of scones. Top with sliced crystallized ginger. Serve warm or at room temperature.
Makes 8 scones.