CINNAMON BUN SCONES

CINNAMON BUN SCONES image

Number Of Ingredients 14

2/3 cup packed light brown sugar
2 Tbsp. unsalted butter, room temp.
1 1/4 tsps. ground cinnamon
3 cups flour, plus more for dusting
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp. cold unsalted butter cut into dice
1 cup heavy cream
1 large egg
1 tsp. vanilla extract
1/4 cup cream cheese at room temp
1 tsp. lemon juice
2 cups confectioner's sugar

Steps:

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In a food processor, pulse brown sugar with room temp. butter and 1 tsp. of cinnamon. Transfer to a medium bowl. In the processor, combine 3 cups flour, sugar, baking powder, salt and remaining 1/4 tsp. of cinnamon. Pulse to blend. Add cold diced butter and pulse until butter is the size of small peas. Transfer mixture to a bowl and make a well in the center of the bowl. Add the cream, egg, and vanilla to well and stire to combine. Using a wooden spoon, gradually stir until a firm dough forms. Crumble the borwn sugar mixture ov erthe dough and knead, leaving some brown sugar streaks in the dough. Lightly dust a work surfac ewith flour. Turn the dough out onto the surface and knead three times. Pat or roll the dough into an 8 inch round about 1 inch thick. Cut into 8 wedges, then transfer to the baking sheet. Refrigerator for 10 minutes. Bake 18 to 20 minutes, until browned. Let cool slightly and then transfer to a rack. In a medium bowl, beat the cream cheese with the lemon juice until smooth. Beat in confectioner's sugar until smooth. Spread the icing over the warm sconces and serve.