Scone with a sugary cinnamon topping
Here's a copy of an old post of mine. You could certainly mix some cinnamon with the sugar topping for a replica of what you saw.
I used to make these when I was working as a baker in a coffee shop. They are very good, very EASY, and there are a lot of variations.
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
2/3 cup dried fruit*
1-1/4 cups heavy (or "whipping") cream---DO NOT SUBSTITUTE!
1 tsp. pure vanilla extract
Coarse sugar, such as Sugar in the Raw
Preheat oven to 425F. Combine dry ingredients in a bowl, stirring well with a fork. Add dried fruit. Stir together the cream and vanilla extract; stir in to the dry ingredients, using the fork. Still using the fork, mix to a rough mass, then turn out onto a lightly floured board and knead BRIEFLY (about 1 min.) until it all holds together. Pat into a 7" circle. Brush the top with cream (there's probably enough left in the cup you used earlier---just scoop it out with your finger and run them over the top of the scone circle!), then sprinkle with the coase sugar. Cut into 8 wedges. Separate wedges and place on a parchment-coated baking sheet. Bake approx. 15-20 mins. until golden brown. Best eaten while still warm!
*Dried fruit can be currants (for a classic scone), raisins (I like to add about 1 tsp. cinnamon to dry ingredients when I make them with raisins), dried cranberries, dried apricots snipped into 1/4" pieces, etc.
Pecan Praline: substitute brown sugar for the white sugar. Substitute coarsely chopped pecans for the dried fruit.
Chocolate chip: substitute chocolate chips for the dried fruit. THIS WAS OUR MOST POPULAR SCONE!
Coconut: substitute sweetened flaked coconut for the dried fruit
I haven't used this recipe in forever, but I think this is how it works: Take a box of biscuit mix and sub heavy cream for the amount of water called for. Add in your desired add-ins. Shape. Bake as per the package.
They're hard to shape since the dough is so crumbly, but they turn out ok given the amount of work that goes in.