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1
Preheat oven to 425 degrees (225 C.).
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2
Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
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3
In a food processor, combine light brown sugar, 2 tbsp (30 ml) softened butter and 1 tsp (5 ml) cinnamon; pulse until soft crumbs form.
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4
Transfer to a small bowl.
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5
In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp (2 ml) cinnamon and 1/2 cup (125 ml) cold butter cut into 1 T pieces; pulse until the mixture resembles small peas.
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6
Transfer to very large bowl & make a well in the center.
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7
Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms.
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8
Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
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9
Lightly dust a work surface with flour.
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10
Turn the dough out onto it and knead a few times.
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11
Divide dough in half and pat each piece into an 8-10 inch round.
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12
Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes.
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13
(You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)
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14
Bake for 11 to 15 minutes or until browned.
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15
In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth.
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16
Spread or drizzle the icing on warm scones.
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17
(Heat icing just a bit for easier spreading.)
