Layered Almond Cinnamon Scones

I loved the cinnamon chips in these pumpkin scones and knew they would complement almond wonderfully. Personally, I thought the scone recipe was a little too bland and the almond schmear too rich. Together, they were a nice combination, however.

Recipe from Love n Bake

INGREDIENTS
2 cups all-purpose flour 8.50 ounces
¼ cup granulated sugar - 1.54 ounces
1 tablespoon baking powder
½ teaspoon salt
3 oz. (3/4 stick) butter - 6 tablespoon
1 egg
2/3 cup cream or milk
1/3 cup cinnamon bites
½ cup Love'n Bake ™ Cinnamon Schmear

Glaze:
1 1/4 cups confectioners' sugar- 5 ounces
3 tablespoons milk
½ cup powdered sugar

DIRECTIONS
1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
2. Combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces. Add the butter to the flour mixture then cut it in using two knives until the mixture resembles coarse meal. (This step may also be done in a food processor fitted with a metal blade.)
3. Combine the egg and cream in a small bowl and beat well. Add the liquid to the flour mixture. Stir with a wooden spoon until a soft dough is formed. Add cinnamon bites. Scrape the dough onto a lightly floured surface. Knead the dough a few times just until it comes together.
4. Divide the dough into two even pieces. Roll each piece into a ball. Flatten each ball of dough with a lightly floured rolling pin into a circle about 8-inches in diameter. Spread the Schmear over one disc of dough. Place the second piece of dough on top. Pinch the edges to seal the two pieces of dough together.
5. Cut the dough into 8 or 12 pie-shaped wedges using a long kitchen knife or rolling cutter. Position each piece of dough on the prepared baking sheet spaced a few inches apart. Brush the tops with milk or water.
5. Bake the scones until lightly browned on top and slightly puffed, about 12 to 15 minutes.
6. Let the scones cool on a wire rack for 10 minutes.

7. Combine the powdered sugar and glaze ingredients in a small bowl. Drizzle the tops of the baked scones with the sugar glaze using a teaspoon or fork.