Cinnamon Scones

Makes 12

The Glaze

Directions

Combine the flour, sugar, baking powder, cinnamon, and salt together in the bowl of your electric mixer.  Add the butter and mix to combine.  The mixture will be unevenly crumbly and that is good. 

Add the cinnamon chips and stir to combine. Add the lightly beaten eggs, cream, and vanilla into the flour mixture and stir until the mixture comes together.  Don't overdo it.  You just want the mixture to hold together.

Prepare a well-floured space on your countertop.  I used my Silpat dusted with flour.  You are going to measure the size of your dough, so you'll want an area that is at least 18 inches wide.  Scrape the dough onto the well-floured surface. Gently roll and pat the dough into a 3-inch by 18-inch rectangle.  It will be 3/4 inch to one inch thick.

Cut the rectangle into 6 equal squares, each 3 inches.

Diagonally cut each square in half and place on a parchment-lined baking sheet.  Place the baking sheet in the freezer for 30 minutes.  Preheat your oven to 425 degrees F.

After 30  minutes bake as many scones as you like. Wrap the remaining scones individually in plastic and bag for the freezer.  That way you can have fresh scones whenever the spirit hits.  Bake the scones for 15-20 minutes, or until they are puffed and brown.  remove the pan from the oven and allow the scones to cool on the pan.

While the scones are cooling mix the glaze.  Mixed together 1 cup of confectioner's sugar, 1/2 teaspoon of cinnamon, 1/2 teaspoon of vanilla, and 2-4 tablespoons of milk.  You want the glaze to run easily from the spoon. Transfer the glaze to a small plastic bag.  Snip the corner to pipe the icing over the scones.

Serve immediately.  Warm is best...and oh, so delicious.