Ingredients

For the Scones:
• 3/4 cup half and half
• 1 cup cinnamon chips (see above for link)
• 2-3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold butter, cut into pats
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
For the Filling:
• 5 tablespoons butter, softened
• 3/4 cup light brown sugar
• 2 tablespoons ground cinnamon
For the Glaze:
• 3-1/2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 7 tablespoons water

Instructions

For the Scones:
1. Combine the cinnamon chips with the half and half in a small bowl.
2. Let the mixture rest for about 20 minutes. (this creates a nice cinnamon flavored milk)
3. While the cinnamon mixture is resting, get started putting together the rest of the ingredients.
4. In a food processor mix together the flour, sugar , baking powder, and salt.
5. Add the cold butter and just mix until crumbly. (it's okay to have some larger chunks of butter) NOTE: you can also do this by hand in a large bowl.
6. Put the crumb mixture into a bowl (if a food processor was used).
7. Add the egg and vanilla to the cinnamon-milk mixture, stirring to combine.
8. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
For the Filling:
9. Mix all the ingredients together until creamy and spreadable.
For the Glaze:
10. Stir together the sugar, cinnamon and water.
To Assemble:
11. On a well floured surface pat dough into a 9-inch square.
12. Spread the filling over the dough.
13. Fold one edge into the center and over the filling.
14. Fold the remaining edge over the center.
15. Gently pat into a 3-inch x 18-inch rectangle.
16. Cut the rectangle into SIX 3-inch squares.
17. Transfer the squares to a lightly greased baking sheet.
18. Cut the square in half.
19. Separate 1-inch apart.
20. Bake at 400 degrees for 15 to 17 minutes. As soon as the scones come out of the oven remove them from the cookie sheet to a cooling rack.
21. Cool completely.
22. Coat each scone with glaze.
23. You can dip each one, pour, brush or drizzle.

Notes