Cinnamon Bun Scones

Directions

1. 1
   Preheat oven to 425 degrees (225 C.).
2. 2
   Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
3. 3
   In a food processor, combine light brown sugar, 2 tbsp (30 ml) softened butter and 1 tsp (5 ml) cinnamon; pulse until soft crumbs form.
4. 4
   Transfer to a small bowl.
5. 5
   In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp (2 ml) cinnamon and 1/2 cup (125 ml) cold butter cut into 1 T pieces; pulse until the mixture resembles small peas.
6. 6
   Transfer to very large bowl & make a well in the center.
7. 7
   Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms.
8. 8
   Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
9. 9
   Lightly dust a work surface with flour.
10. 10
    Turn the dough out onto it and knead a few times.
11. 11
    Divide dough in half and pat each piece into an 8-10 inch round.
12. 12
    Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes.
13. 13
    (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
14. 14
    Bake for 11 to 15 minutes or until browned.
15. 15
    In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth.
16. 16
    Spread or drizzle the icing on warm scones.
17. 17
    (Heat icing just a bit for easier spreading.)