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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Cinnamon Bun Scones Recipe

Brought to you by Alegria Oceanfront Inn & Cottages

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Cook Time: 15 min	Prep Time: 15 min
Yield: 16 servings

Ingredients:
2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon
3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into 1 T pieces
3/4 cup heavy cream or 1/2 and 1/2
1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)

Instructions:
Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.

In a food processor, pulse until soft crumbs form. Transfer to a small bowl:

2/3 cup light Brown Sugar
2 T softened butter
1 t cinnamon

In the processor, combine and pulse until the mixture resembles small peas:

3 cups flour, plus more for dusting
1/3 cup granulated sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 cup cold butter cut into 1 T pieces

Transfer to very large bowl & make a well in the center.

Combine and toss with flour mixture until firm dough forms:

3/4 cup heavy cream or 1/2 and 1/2
1 large egg
1 t pure vanilla extract
3/4 t grated or chopped lemon or orange zest (opt.)

Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times.

Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.) Bake for 11 to 15 minutes or until browned.

In a medium bowl, beat together until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)

1/4 cup cream cheese, softened
1 t fresh lemon juice
2 cups confectioners' sugar