Iced Cinnamon Roll Scones

This recipe was a total accident!  It started out as actual cinnamon roll dough. I failed to warm the buttermilk to activate the yeast before adding it to the flour.  When I realized it, I'd already poured the cold buttermilk into the flour. So I improvised.

I am happy to report these babies were a delicious mistake! I hate waste so much and just couldn't bare throwing away all of that flour and buttermilk! The dough was moist and full of so much cinnamon flavor. It seriously tasted like a cinnamon roll! Can't wait to make these again! Hope you enjoy!

Iced Cinnamon Roll Scones

Adapted from: http://www.foodandwine.com/recipes/iced-cinnamon-bun-scones

What you need for the dough:

• 2/3 cup light brown sugar
• 2 tablespoons softened butter
• 1 stick (4 ounces) cold unsalted butter, diced 
• 1 1/4 teaspoons cinnamon
• 3 cups all-purpose flour, plus more for dusting
• 1 cup buttermilk
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract

What you need for the icing:

• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

What to do:

• Preheat the oven to 425°. 
• Line a large, heavy baking sheet with parchment paper. 
• In a small bowl mix the brown sugar and 2 tablespoons butter, set aside.
• In the bowl of a stand mixer fitted with the dough hook (remember my dough started as cinnamon rolls) combine the remaining dough ingredients and mix just until the dough comes together.
• Turn the dough onto a lightly floured surface and sprinkle the brown sugar mixture over the dough.  Gently knead it into the dough.
• Pat or roll the dough into an 8-inch round, about 1 inch thick disk. 
• Cut into 8 wedges (like you would a pie), then transfer the scones to the baking sheet and refrigerate for 10 minutes. 
• Bake for 18 to 20 minutes, or until browned. 
• Let cool slightly on the sheet, then transfer to a wire rack.
• In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.