In a bowl combine the flour, brown sugar, and cinnamon. Add the cubed butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse sand. If you press some together with your fingers it should clump and hold its shape. Set aside.

In a large bowl combine the flour, 1/4 cup of sugar, baking powder, baking soda, and salt. Add the cubed butter and cut into the dry ingredients until the butter is the size of small peas.

Add 1 cup of the cold cream and vanilla and mix until the dough starts to come together. Turn the mixture out onto the counter if needed to bring the dough together.

Divide the dough in half and roll each into a 6.5-inch round circle.

Carefully dump filling onto the top of one of the circles, leaving a 1/2 border around the edges.

Combine the remaining 1 tablespoon of heavy cream and egg to make an egg wash. Brush on the edges of scone and top with second disk of dough. Press edges gently to seal.

Place on a sheet pan lined with parchment paper and freeze for 30 minutes.

Meanwhile, preheat oven to 400°F.

Remove scones from freezer and use a knife to cut into 6 wedges. Space evenly on the prepared sheet pan.

Combine the remaining granulated sugar and ground cinnamon. Brush the tops of scones with more egg wash and sprinkle with the cinnamon-sugar.

Bake until the bottoms of the scones are browned, 20-25 minutes. Let cool.

Whisk the powdered sugar, heavy cream, and vanilla together to make a thick drizzle.

Drizzle over cooled scones and let set for a few minutes before serving.

Scones are best served the day they are baked.