Cinnamon Brown Sugar Scones

As a kid, I love making scones! Cinnamon Brown Sugar Scones were always my favorite, probably because they tasted like my favorite pop-tart. These are the perfect scones for fall or for any breakfast!

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CINNAMON BROWN SUGAR SCONES

makes 8 large scones or 12 small scones

INGREDIENTS:

Scones:

• 2 1/4 cups All-Purpose Flour

• 1/4 cup Brown Sugar

• 1 Tbsp Baking Powder

• 1 tsp Salt

• 1 tsp Cinnamon

• 1/2 cup unsalted Butter, cubed

• 1 cup Heavy Whipping Cream (plus more for brushing scones)

• 1/2 tsp Vanilla Extract

Glaze:

• 2/3 cup Powdered Sugar

• 2 tsp Brown Sugar

• 1 Tbsp Milk

• 1/4 tsp Cinnamon

INSTRUCTIONS:

1. Preheat oven to 375°F and line baking sheet with parchment paper.

2. Cube the butter and place in a bowl in the freezer until needed.

3. In a food processor or using a whisk, pulse to combine the flour, brown sugar, baking powder, salt and cinnamon.

4. Add the butter cubes and pulse until the butter is small and course.

5. Add the heavy cream and vanilla and pulse until evenly moistened.

6. Remove dough to a lightly floured work surface and shape dough into a ball.

7. Using a floured rolling pin, roll dough out to about a 1/2 to 3/4 inch thick, either in a square or circle depending on if you want square or triangle shaped scones.

8. Using a sharp knife, cut dough in 8-12 scones, depending on how big (or small) you like them.

9. Transfer scones to baking sheet spread out a couple inches apart.

10. Brush top of scones with heavy cream.

11. Bake for about 20-24 minutes, or until firm and lightly golden.

12. While baking, prepare the glaze by mixing the powdered sugar, brown sugar, milk, and cinnamon until smooth. (if you want a thicker or thinner glaze, adjust the amount of milk by adding more for a thinner or more milk for a thicker glaze.

13. Transfer scones to a cooling rack with a baking sheet underneath to cool completely.

14. Brush cooled scones with glaze and let stand until the glaze sets, about 15 minutes.