The perfect accompaniment to your morning coffee. Tender, moist, and so perfectly cinnamon-y. These scones taste great just as they are but are also fabulous with a basic icing sugar glaze.
05Lightly dust work surface with flour and turn dough onto it. Knead dough several times, sprinkling more brown sugar crumbs into each layer. Divide dough in half and form each into a 1/2-inch thick round. Cut each round into 8 wedges.
06Place wedges on a cookie sheet and refrigerate for at least 10 minutes. Bake for 11-15 minutes or until golden brown. You can also place the unbaked scones in the freezer and bake as many or few as you like at a time.