Triple Cinnamon Scones

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 3/4 cup Brown sugar, light
  • 2 1/3 tbsp Cinnamon, ground
  • 1 cup Cinnamon chips
  • 3 1/2 cups Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 13/16 cup Butter
  • 3/4 cup Half and half

• Liquids

  • 7 tbsp Water

Found on ladybehindthecurtain.com

Ingredients

• 3/4 cup half and half
• 1 cup cinnamon chips (see above for link)
• 2-3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold butter, cut into pats
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 5 tablespoons butter, softened
• 3/4 cup light brown sugar
• 2 tablespoons ground cinnamon
• 3-1/2 cups confectioners sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons water

Directions

• Combine the cinnamon chips with the half and half in a small bowl.
• Let the mixture rest for about 20 minutes. (this creates a nice cinnamon flavored milk)
• While the cinnamon mixture is resting, get started putting together the rest of the ingredients.
• In a food processor mix together the flour, sugar , baking powder, and salt.
• Add the cold butter and just mix until crumbly. (its okay to have some larger chunks of butter) NOTE: you can also do this by hand in a large bowl.
• Put the crumb mixture into a bowl (if a food processor was used).
• Add the egg and vanilla to the cinnamon-milk mixture, stirring to combine.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Mix all the ingredients together until creamy and spreadable.
• Stir together the sugar, cinnamon and water.
• On a well floured surface pat dough into a 9-inch square.
• Spread the filling over the dough.
• Fold one edge into the center and over the filling.
• Fold the remaining edge over the center.
• Gently pat into a 3-inch x 18-inch rectangle.
• Cut the rectangle into SIX 3-inch squares.
• Transfer the squares to a lightly greased baking sheet.
• Cut the square in half.
• Separate 1-inch apart.
• Bake at 400 degrees for 15 to 17 minutes. As soon as the scones come out of the oven remove them from the cookie sheet to a cooling rack.
• Cool completely.
• Coat each scone with glaze.
• You can dip each one, pour, brush or drizzle.