3 c flour

1 c sugar

4 tsp baking powder

¾ c butter, cut into chunks

2 tsp vanilla

2 eggs

¾-1 c whipping cream

Dip: 4 Tbsp butter, melted

2 tsp cinnamon

2-3 c powdered sugar

milk, as required

Preheat oven to 425°.  Line baking sheets with parchment. In food processor, add flour, sugar, baking soda and blend briefly.  Add butter and pulse to make a course, grainy mixture.  Turn mixture into large bowl, make a well in center.  Stir in vanilla, eggs, and cream to make a soft dough.  Add more cream as necessary.  Using an ice cream scope deposit 15-20 scones on sheet.  Bake until scones are puffy and golden brown, 22-25 minutes.  Meanwhile, whisk dip ingredients together until you have a thick but drippy glaze.  Cool scones to warm and then dip into mixture.  Dip again once topping is set.