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1
Preheat oven to 425 F. Line a baking sheet with foil or parchment paper and set aside.
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2
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.
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3
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).
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4
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).
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5
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 apart after baking. Remove from oven and let them cool completely before glazing.
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6
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.
