Cinnamon Swirl Scones

Preheat oven to 425F.

Combine brown sugar, softened butter, and 1 teaspoon cinnamon to form soft crumbs; set aside.

In a mixing bowl, combine flour, remaining 1/2 teaspoon cinnamon, granulated sugar, baking powder and salt; cut in cold butter until the mixture resembles pea-sized crumbs. Make a well in the center.

Combine cream, egg and vanilla; pour into the well and toss with flour mixture until firm dough forms. Crumble half of the brown sugar mixture into the dough and knead, leaving some streaks.

Lightly 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.

Place 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.