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WHAT YOU'LL NEED
2 cups flour
1 stick unsalted butter
1/2 cup sugar
1/2 teaspoon salt
2 1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup heavy cream
1 egg
About a tablespoon cinnamon
FOR THE ICING:
1/2 cup powdered sugar
1 tablespoon brown sugar
2 tablespoon heavy cream
1 teaspoon cinnamon
HOW YOU'LL MAKE IT
Start by browning your butter, cook over low heat for about 10 minutes stirring occasionally. Transfer to an glass bowl and place in the freezer for 2 hours. Once butter is frozen, mix all your fry ingredients together. Grate in your frozen brown butter and chop it into your dry mixture using a pastry cutter or your fingers. Once the butter is fully combined and the texture is crumbly, add your heavy cream, egg and vanilla. Whisk together then dump onto a floured surface and mix with your hands until you have a slightly sticky dough. Form into a disk and cut into 8 pieces. Brush with heavy cream and let sit in the fridge for 15-30 minutes. Preheat oven to 400F and bake for about 18 minutes. While they are baking combine powdered sugar, brown sugar, cream and cinnamon and mix. Ice your scones once they’ve cooled. Enjoy!
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