1-Gathering and Preparing Your Ingredients: Start by getting all your ingredients ready, as keeping them cold is key for the best texture. Measure out the flour, sugar, and spices ahead of time so you can move quickly through the process.

Combine ¼ cup flour, 3 tablespoons brown sugar, and 1 teaspoon cinnamon for the filling. Cut in 2 tablespoons cold butter until the mixture looks like coarse sand and holds its shape when pressed.

In a large bowl, mix 2 cups flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. Cut in 5 tablespoons cold butter until you get pea-sized pieces, then add 1 cup cold cream and vanilla extract to bring the dough together.

2-Mixing and Shaping the Dough: Divide the dough in half and roll each part into a 6.5-inch circle on a floured surface. Spread the filling over one circle, leaving a ½-inch border around the edge.

Whisk the egg with 1 tablespoon cold cream to make an egg wash, and brush it on the edges. Place the second circle on top, press the edges to seal, and freeze the assembled dough on a parchment-lined sheet for 30 minutes.

This chilling step helps keep the butter solid, leading to those light, flaky layers we love. Once frozen, preheat your oven to 400°F and cut the dough into 6 wedges.

3-Baking and Adding the Topping: Mix the remaining 1 tablespoon granulated sugar with ½ teaspoon cinnamon, then brush the scones with egg wash and sprinkle on the cinnamon sugar mixture. Space the wedges evenly on the pan and bake for 20 25 minutes until the bottoms are golden brown.

After baking, let them cool completely before moving on. For the drizzle, whisk 1 cup powdered sugar, ¼ cup cream, and ¼ teaspoon vanilla until thick, then drizzle over the cooled scones and let it set.