Ingredients

• 2 cup all-purpose flour
• 0.25 cup granulated sugar
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 6 ounce unsalted butter, cubed, cold
• 0.5 cup sour cream
• 0.25 cup whole milk
• 1 egg
• 3 tablespoon cinnamon sugar filling, combined with 1 tablespoon ground cinnamon
• 4 ounce cream cheese, softened
• 0.5 cup powdered sugar
• 1 tablespoon whole milk
• 0.5 teaspoon vanilla extract

Steps

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. Add 6 ounces cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
4. In a small bowl, whisk together 1 large egg, 1/2 cup sour cream, and 1/4 cup whole milk until smooth.
5. Pour the wet ingredients into the flour mixture and gently fold together with a rubber spatula until just combined. Do not overmix; the dough should be slightly shaggy.
6. Turn the dough out onto a lightly floured surface. Gently pat into a 1/2-inch-thick rectangle approximately 8 inches by 6 inches.
7. Sprinkle the cinnamon-sugar filling (3 tablespoons sugar mixed with 1 tablespoon cinnamon) evenly over the dough, leaving a 1/4-inch border on all sides.
8. Starting from one long edge, tightly roll the dough into a log, then cut the log into 12 equal pieces. Place each piece cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the scones for 16-18 minutes, until golden brown on top.
10. While the scones bake, make the glaze: beat 4 ounces softened cream cheese and 1/2 cup powdered sugar together until smooth and creamy. Add 1 tablespoon milk and 1/2 teaspoon vanilla extract, then whisk until the glaze reaches a drizzling consistency.
11. Remove the scones from the oven and allow them to cool on the baking sheet for 2 minutes before transferring to a serving platter.
12. Drizzle the cream cheese glaze over the warm scones and serve immediately.