Iced Cinnamon Bun Scones

From Food and Wine.

• Ready In: 50 mins
• Yields: 8 scones

Ingredients

• 2⁄3 cup light brown sugar
• 2  tablespoons unsalted butter, softened
• 1⁄2 cup  cold unsalted butter, cut into 1/2-inch dice
• 1 1⁄4 teaspoons cinnamon, divided
• 3  cups all-purpose flour, plus more for dusting
• 1⁄3 cup granulated sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1  cup heavy cream
• 1  large egg
• 1  teaspoon pure vanilla extract
• 1⁄4 cup cream cheese, softened
• 1  teaspoon fresh lemon juice
• 2  cups confectioners' sugar

Directions

1. Preheat the oven to 425°. Line a large, heavy baking sheet with parchment paper. In a food processor, pulse the brown sugar with the 2 tablespoons of softened butter and 1 teaspoon of the cinnamon until soft crumbs form. Transfer the mixture to a bowl.
2. In the processor, combine the 3 cups of flour with the granulated sugar, baking powder, salt and the remaining 1/4 teaspoon of cinnamon and pulse to blend. Add the cold diced butter and pulse until the mixture resembles small peas. Transfer the mixture to a large bowl and make a well in the center.
3. Add the cream, egg and vanilla to the well and stir to combine. Using a wooden spoon, gradually stir in the flour mixture until a firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
4. Lightly dust a work surface with flour. Turn the dough out onto it and knead 3 times. Pat or roll the dough into an 8-inch round, about 1 inch thick. Cut into 8 individual wedges, then transfer the scones to the baking sheet and refrigerate for 20-30 minutes (may be frozen and and baked directly from the freezer). Bake for 18 to 20 minutes or until browned. Let cool slightly on the sheet, then transfer to a wire rack.
5. In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. (Note: If the icing is too thick, add about 1 tablespoon milk). Spread the icing over the warm scones.