The local deli make cinnamon scones. They make them in a large muffin tin, they are dense and moist, recipes?

They use a simple sugar icing on top. I'd love to duplicate this recipe!The local deli make cinnamon scones. They make them in a large muffin tin, they are dense and moist, recipes?
http://allrecipes.com/Recipe/Simple-Scon鈥?/a>





but place in muffin tinThe local deli make cinnamon scones. They make them in a large muffin tin, they are dense and moist, recipes?
2/3 cup light brown sugar


2 tablespoons softened butter


1 1/2 teaspoon cinnamon, divided use


3 cups flour, plus more for dusting


1/3 cup granulated sugar


1 tablespoon baking powder


1/2 teaspoon salt


1/2 cup cold butter cut into 1 tbsp pieces


3/4 cup heavy cream or half-and-half


1 large egg


1 teaspoon pure vanilla extract


3/4 teaspoon grated or chopped lemon or orange zest (opt.)


***Icing***


1/4 cup cream cheese, softened


1 teaspoon fresh lemon juice


2 cups confectioners' sugar








Preheat oven to 425 degrees F. Line two heavy baking sheets with parchment paper or spray with non-stick spray or use a Silpat.





In a food processor, combine light brown sugar, softened butter and 1 tsp of the cinnamon; pulse until soft crumbs form. Transfer to a small bowl.





In the processor, combine flour, granulated sugar, baking powder, salt, 1/2 tsp cinnamon and cold butter cut into 1 T pieces; pulse until the mixture resembles small peas. Transfer to very large bowl %26amp; make a well in the center.





Combine cream, egg, vanilla extract, and lemon or orange zest; toss with flour mixture until firm dough forms. Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks. Lightly dust a work surface with flour. Turn the dough out onto it and knead a few times. Divide dough in half and pat each piece into an 8-10 inch round. Cut each round into 8 wedges, then transfer scones to the baking sheets and refrigerate for at least 10 minutes. (You may freeze them at this point, then store in a freezer bag or container for up to 3 months.)





Bake for 11 to 15 minutes or until browned.





Icing: In a medium bowl, beat together cream cheese, lemon juice, and confectioners' sugar until smooth. Spread or drizzle the icing on warm scones. (Heat icing just a bit for easier spreading.)
Instead of dropping on sheet, try in a muffin tin. These look good. I think I will try these too!





Cinnamon bun scones





2 cups all-purpose flour


1 cup oats, quick or old-fashioned, uncooked


1/4 cup plus 2 tablespoons sugar, divided


1 tablespoon baking powder


1/4 teaspoon salt


8 tablespoons butter or margarine, chilled and cut into pieces


3/4 cup milk


1 egg, lightly beaten


1 teaspoon vanilla extract


1/2 cup toasted chopped pecans


2 teaspoons ground cinnamon


Glaze:


3/4 cup confectioners sugar


3 to 4 teaspoons orange juice or milk





Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.


In large bowl, combine flour, oats, 1/4 cup sugar, baking powder and salt. Mix well.


Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.


In small bowl, combine milk, egg and vanilla extract. Blend well.


Add to dry ingredients all at once. Stir with fork or rubber spatula just until dry ingredients are moistened.


In small bowl, combine remaining 2 tablespoons sugar with the pecans and cinnamon. Mix well.


Sprinkle evenly over dough in bowl. Gently stir batter to swirl in cinnamon mixture. Do not blend completely.


Drop dough by 1/4 cupsful 2 inches apart on cookie sheet.


Bake 11 to 13 minutes or until golden brown. Remove to wire rack. Cool 5 minutes.


In small bowl, combine confectioners sugar and enough orange juice for desired consistency.


Mix until smooth. Drizzle over tops of warm scones. Serve warm.