These scones taste like they came from a bakery.  I get up early and make them for company.  Read the recipe through before making – some ingredients are “divided” and I put notes in where I’ve modified the original recipe to suit me.

Iced Cinnamon Bun Scones
(yields 8-12 scones)

 2/3 cup light brown sugar

1 stick (4 ounces) cold unsalted

   butter, cut into ½-inch dice, plus

   2 tablespoons softened

1 ¼ teaspoons cinnamon

3 cups all-purpose flour, plus more for dusting

1/3 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup heavy cream

1 large egg

1 teaspoon pure vanilla

   extract

¼ cup cream cheese, softened*

1 teaspoon fresh lemon juice*

1 cups confectioners’ sugar*

Preheat oven to 425 degrees.  Line a large, heavy baking sheet with parchment paper.

Brown Sugar Mixture

In food processor (or use pastry cutter), pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form.  Set aside.

Dough Mixture

In the processor (or with a whisk), combine 3 cups of flour with the granulated sugar, baking powder, salt and the remaining ¼ teaspoon of cinnamon and pulse to blend.  Now add the stick of diced butter and pulse (or cut in with pastry cutter) until the mixture resembles small peas.  Transfer this mixture to a large bowl and make a well in the center.

Add the cream, egg and vanilla to the well and stir to combine.  Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms.  Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.  (NOTE – I don’t use it all – you’ll have to try it and decide how much cinnamon you want.)

Dust a work surface with flour.  Turn dough onto it and knead 3 times.  Pat or roll the dough into an 8-inch round, about 1 inch thick.  Cut into 8 wedges (NOTE – I divide dough into two parts and make 6 wedges from each half.), transfer the scones to the baking sheet and refrigerate for 10 minutes.  Bake for 18 – 20 minutes or until browned (watch carefully if you’ve decided to make smaller scones).  Let cool slightly on baking sheet, then transfer to a wire rack.

*Icing
(I’m giving you the original recipe here – and following that, the glaze I use.)

In medium bowl, beat the cream cheese with the lemon juice.  Beat in confectioners’ sugar until smooth.  Spread the icing over the warm scones.

*Powdered Sugar Glaze
(I use this one instead of the original icing.)

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon (or so) of milk

In medium bowl, mix together, adding milk until reaching drizzling consistency.  Drizzle icing over scones.

For making ahead purposes, the scones can be stored in an airtight container for up to 2 days.  (I’d put a lock on said container.)