Recipes

Preheat oven to 425 degrees F. Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.

In a food processor, combine light brown sugar, softened butter and 1 tsp of the cinnamon; pulse until soft crumbs form. Transfer to a small bowl.

In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp cinnamon and cold butter cut into 1 T pieces; pulse until the mixture resembles small peas. Transfer to very large bowl & make a well in the center.

Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms. 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.

Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading)