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Cinnamon Bun Scones





  • 1/2 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/2 cup Cold Butter; cut into 1 tbsp. pieces
  • 3/4 cup Heavy Cream or Half-n-Half
  • 1 Large Egg
  • 1 tsp. Fresh Lemon Juice
  • 2 cups Confectioners' Sugar
  • 2/3 cup Light Brown Sugar
  • 2 Tbsp. Softened Butter
  • 1 tsp. Cinnamon
  • 3 cups Flour; plus more for dusting
  • 1/3 cup Granulated Sugar
  • 1 Tbsp. Baking Powder
  • 1 tsp. Pure Vanilla Extract
  • 3/4 tsp. Grated or Chopped Lemon or Orange Zest (optional)
  • 1/4 cup Cream Cheese; softened


Preheat oven to 425 F.


Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat. In a food processor, pulse until soft crumbs form.


Transfer to a small bowl: 
2/3 cup light Brown Sugar 
2 T softened butter 
1 t cinnamon


In the processor, combine and pulse until the mixture resembles small peas: 
3 cups flour, plus more for dusting 
1/3 cup granulated sugar 
1 T baking powder 
1/2 t salt 
1/2 t cinnamon 
1/2 cup cold butter cut into 
1 T pieces


Transfer to very large bowl & make a well in the center.


Combine and toss with flour mixture until firm dough forms: 
3/4 cup heavy cream or 1/2 and 1/2 1 large egg 
1 t pure vanilla extract 
3/4 t grated or chopped lemon or orange zest (opt.)


Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)


Bake for 11 to 15 minutes or until browned. In a medium bowl, beat together until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)


1/4 cup cream cheese, softened 
1 t fresh lemon juice 
2 cups confectioners' sugar