Start by preheating the oven to 425 degrees.

Make cinnamon streusel topping by adding together ¼ cup brown sugar, ½ cup flour, 1 teaspoon cinnamon, ¼ teaspoon kosher salt, ⅛ teaspoon baking powder, 4 Tablespoons butter, cut into small pieces. Work butter into the dry mixture with a fork until crumbly and set aside.

In another small bowl, make scone filling by combining 2 Tablespoons brown sugar, 1 teaspoon cinnamon, ¼ teaspoon salt and set aside.

In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.

Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea-sized coarse crumbs.

Stir in the wet ingredients of half-and-half and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a round 1-inch thick disc. Split dough in half and create 2 separate discs.

Brush each disc with half and half and sprinkle scone filling on top of both. Place one disc on top of other so both filling sides are together.

Cut the soft dough with a bench scraper or knife into 8 wedges.

Transfer scones to a parchment-lined baking tray, 2 ” apart. Brush the top of the scone with half and half or heavy cream and sprinkle each top with streusel topping.

Place in preheated oven on middle rack and bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.