Iced Cinnamon Bun Scones

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2/3 cup light brown sugar
• 2 tablespoons unsalted butter, softened
• 1/2 cup cold unsalted butter, cut into 1/2-inch dice
• 1 1/4 teaspoons cinnamon, divided
• 3 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

Recipe

• 1 preheat the oven to 425°. line a large, heavy baking sheet with parchment paper. in a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. transfer the mixture to a bowl.
• 2 in the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. add the cold diced butter and pulse until the mixture resembles small peas. transfer the mixture to a large bowl and make a well in the center.
• 3 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.
• 4 lightly dust a work surface with flour. turn the dough out onto it and knead 3 times. pat or roll the dough into an 8-inch round, about 1 inch thick. cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). bake for 18 to 20 minutes or until browned. let cool slightly on the sheet, then transfer to a wire rack.
• 5 in a medium bowl, beat the cream cheese with the lemon juice. beat in the confectioners' sugar until smooth. (note: if the icing is too thick, add about 1 tablespoon milk). spread the icing over the warm scones.