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- From the Alegria Inn in Mendocino, CA
- 2/3 cup (150 ml) light brown sugar
- 2 tbsp (30 ml) softened butter
- 1-1/2 tsp (7 ml) cinnamon, divided use
- 3 cups (700 ml) flour, plus more for dusting
- 1/3 cup (80 ml) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) cold butter cut into 1 tbsp (15 ml) pieces
- 3/4 cup (175 ml) heavy cream or 1/2 and 1/2
- 1 large egg
- 1 tsp (5 ml) pure vanilla extract
- 3/4 tsp (4 ml) grated or chopped lemon or orange zest (opt.)
- 1/4 cup (60 ml) cream cheese, softened
- 1 tsp (5 ml) fresh lemon juice
- 2 cups (475 ml) confectioners' sugar
- Preheat oven to 425 degrees (225 C.).
- Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.
- 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. Transfer to a small bowl.
- 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.
- Transfer to very large bowl & make a well in the center.
- Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms.
- 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 cream cheese, lemon juice, and confectioners' sugar until smooth.
- Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
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