In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.

Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.

Set aside in refrigerator until ready to use.

In a small bowl, mix filling ingredients together until well combined.

Preheat oven to 375ºF. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder and salt.

Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.

In a small bowl, whisk together heavy cream, sour cream and vanilla extract.

Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.

Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.

Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.

Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)

Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.

Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.

Transfer scones to a cooling rack to cool. Drizzle with icing.

In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.