laura, I've never had the scones you're talking about, and mine are probably not like them - I don't consider them to be of consisteny close to a cookie...I can't quite wrap my brain around a scone similar to a cookie. The recipe I've developed isn't a typical scone in my opinion though, so you might want to give them a try.
Here's the link: Sugary Cinnamon Scones
Sugary Cinnamon Scones
Scones Dough:
2c. all-purpose flour, plus more for work surface
1/2c. sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp unsalted butter, cut into small pieces, chilled
2/3c. fat-free half-and-half, plus 1 Tbsp reserved
Cinnamon Filling:
2 Tbsp packed brown sugar
1 Tbsp sugar
2 tsp cinnamon
Sugar Glaze:
3 Tbsp Confectioner's Sugar
fat-free half-and-half, as needed
1. Preheat oven to 425 degrees. In a small bowl combine all ingredients for cinnamon filling. Mix until evenly blended. Set aside.
2. In medium bowl, whisk together flour, 1/2 c sugar, baking powder, and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in 2/3c half-and-half until just moistened.
3. On a lightly floured surface, gently knead dough, 5-10 times. Pat into a 1/2 inch thick round or square. Evenly sprinkle half of dough with cinnamon filling mixture. Fold plain side over so that cinnamon filling is sandwiched in the middle. Cut into 8 evenly sized wedges; place on a baking sheet, approximately 5 inches apart. Brush tops with the reminaing 1 Tbsp half-and-half; sprinkle with 1 Tbsp sugar. Bake until golden brown, about 12-15 minutes. Let cool on wire rack.
4. Mix Confectioner's sugar with enough half-and-half to make a glaze thin enough to drizzle. When scones are cooled drizzle with glaze.