Scones

1. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. Then in a measuring glass, beat together 2/3 cup heavy cream with the egg and vanilla. Place in the refrigerator. 
2. Now take 1/2 cup (1 stick) of butter out of the refrigerator and dice into small cubes. Toss into the bowl of dry ingredients and use your hands to mash and work it in until you reach uniform, pea-sized lumps. Now stir in the chilled heavy cream mixture until loosely combined.
3. Dump out onto a large sheet of parchment and use your hands to fold and pat the dough together into an even consistency. Clean and dry your hands, then shape into a rectangle that’s about 6 by 10 inches and about 1 inch thick. Use a large knife to cut 8 squares and use your hands to mold into tall and round shapes. Press your thumb into the center to create a divot and slightly flatten the scones; they will now look like nests. Transfer them to a plate or tray and freeze for 30 minutes.

Crumble

1. In the meantime, make the crumble topping by combining the flour, brown sugar, and cinnamon in a medium bowl. Add the cold and cubed butter and use your hands to work it in until evenly moistened with a very fine crumb. It should also pack and hold together when squeezed in your hands. Place in the refrigerator.

Cream Cheese

1. In a medium bowl, use a fork to mix and mash together all of the ingredients until smooth. Set aside and preheat the oven to 375F. 

Assemble

1. Once preheated, line a large baking sheet with parchment paper. Transfer the cold scones to the baking sheet, spacing about 2 inches apart. Brush with the remaining tablespoon of heavy cream and dunk the tops of each in the crumble. Then spoon about 2 tablespoons of cream cheese into the divot of each scone and top with a hefty amount of the remaining crumble. 
2. Bake for 20 to 22 minutes or until the edges are golden and are all well puffed. Cool on the pan for a couple minutes, then transfer to a wire rack to cool until barely warm, about 20 minutes. Enjoy!
3. To store, keep in a container at room temperature for about 3 days…although they won’t be sticking around that long.