Glazed Brown Sugar-Cinnamon Scones

Preheat oven to 425 F. Line a baking sheet with foil or parchment paper and set aside.

In a measuring cup or small bowl, measure out heavy cream and mix in egg and vanilla extract until combined. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, being sure to break up any clumps of sugar.

Pour heavy cream mixture into dry ingredients all at once. Stir together until the dough is just combined, then knead directly in the bowl a few times by hand to pick up any loose bits (flour your hand first to prevent sticking if the dough is too tacky).

Turn dough out onto a well-floured surface, dust the top with flour, and gently pat out into a rectangle, about 6 x 10 inches and 1/2 inch thick. Using a dinner knife dipped in flour, cut the rectangle into 8 squares, then cut each square diagonally for a total of 16 triangles (the dough will be sticky and soft, just keep coating the knife in flour as you go).

Use the knife to carefully lift and transfer the scones onto your baking sheet, and bake for about 10-12 minutes, or until lightly browned on the top and completely golden on the bottom. The scones will rise and spread a bit during baking. If any stick together, they can be pulled apart after baking. Remove from oven and let them cool completely before glazing.

In a small bowl, combine glaze ingredients and stir together with a small butter knife. Glaze scones using about one heaping teaspoon of glaze for each, spreading it out towards the edges.