And Everything Nice: Glazed Brown Sugar-Cinnamon Scones

It's the weekend—time to sleep in, relax, and enjoy your favorite comfort foods. Personally, I love a good cinnamon roll for a sweet treat, but making them requires a certain level of commitment that doesn't quite go hand-in-hand with being lazy :-) Thankfully, these brown sugar and cinnamon scones are easy, fast, and have all the flavors of those yummy rolls, just in afternoon-tea form. That certainly doesn't mean you have to wait that long—start devouring them as soon as you please!

Glazed Brown Sugar-Cinnamon Scones

For the scones:
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 Tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup heavy cream
1 large egg (see notes below)
1 teaspoon vanilla extract

For the glaze:
1 cup confectioner's sugar
4 teaspoons whole milk

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.

In a measuring cup or small bowl, measure out heavy cream and mix in egg and vanilla extract until combined. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, being sure to break up any clumps of sugar. Pour heavy cream mixture into dry ingredients all at once, stir together until the dough is just combined, then knead directly in the bowl a few times by hand to pick up any loose bits (flour your hand first to prevent sticking if the dough is too tacky). Turn dough out onto a well-floured surface, dust the top with flour, and gently pat out into a rectangle, about 6 x 10 inches and 1/2 inch thick. Using a dinner knife dipped in flour, cut the rectangle into 8 squares, then cut each square diagonally for a total of 16 triangles (the dough will be sticky and soft, just keep coating the knife in flour as you go). Use the knife to carefully lift and transfer the scones onto your baking sheet, and bake for about 10-12 minutes, or until lightly browned on the top and completely golden on the bottom. The scones will rise and spread a bit during baking—if any stick together, they can be pulled back apart after baking. Remove and let cool completely before glazing.

In a small bowl, combine glaze ingredients and stir together with a small butter knife. Glaze scones using about one heaping teaspoon of glaze for each, spreading it out towards the edges.

Notes: You can omit the egg by increasing the heavy cream to 1 1/4 cups. If sixteen is too many, freeze extra scones unglazed and thaw as needed. The glaze makes just enough to top all sixteen scones, but you can certainly double (or halve) the recipe depending on how much you require :-)

>o<