The cinnamon-sugar topping and drizzled glaze make these scones really stand out. Serve with jam and a bit of whipped cream if desired, but they're wonderful unadorned.

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RECIPE TIP:  For light, tender scones, it's important not to over-work the dough.

INGREDIENTS

Scones
8 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup half-and-half
1 large egg
1 teaspoon LorAnn Cream Cheese Emulsion
1 teaspoon LorAnn Madagascar Vanilla Extract
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Cinnamon & Sugar Topping
3 tablespoons butter, melted (keep separate)
1/3 cup granulated sugar
2 teaspoons ground cinnamon

Glaze
1 cup powdered sugar
1 1/2 to 2 tablespoons milk or half-and-half
1/4 teaspoon LorAnn Cream Cheese Emulsion

DIRECTIONS

1. Preheat oven to 375ºF. Line a cookie sheet with parchment or non stick liner. 
2. In a small bowl, combine the half-and-half, egg, emulsion, and vanilla and whisk to blend. In the bowl of a food processor fitted with a blade, add the flour, sugar, baking powder and salt and pulse a few times to mix. Add the cold butter pieces and pulse until the butter is the size of small peas. 
3. Scrape mixture into a large bowl and pour in the reserved liquid ingredients. Stir gently just until a moist dough forms. Scrape dough and any floured bits onto a floured board or counter and gently knead a few times until the dough holds together. Do not over-knead the dough or it will toughen. 
4. Shape the dough into an 8-inch x 4-inch rectangle. Cut dough in half lengthwise, then cut each length crosswise into eight pieces. Arrange dough onto cookie sheet and bake on center rack for 16 - 20 minutes or until golden brown. 
5. Remove from the oven and cool scones on a wire rack about 10 minutes. 
6. Meanwhile, place the 3 tablespoons butter in a microwave safe bowl and heat until melted. Combine the cinnamon and sugar in another small bowl. For the glaze, stir together the powdered sugar, emulsion and enough milk to make a thick glaze. 
7. Brush tops of scones with melted butter and sprinkle with the cinnamon-sugar mixture. Drizzle each scone with glaze. 

Makes 16 small scones. Can be made one day ahead and stored in an airtight container. Serve warm or at room temperature. To re-heat, place in a 300 degree oven for 5 minutes.