Cinnamon-Filled Scones

Preheat oven to 375 F. Spray a 9-inch cake pan with cooking spray or line the bottom with parchment paper.
To make the filling: Stir the sugar, flour and cinnamon together in a small bowl. Add the butter and combine to form a spreadable paste.
To make the dough: Whisk the flours, sugar, baking powder and salt in a large bowl. Using a pastry cutter (or your fingers), cut the butter into the mixture until it resembles coarse sand, with some pea-sized chunks of butter. In a measuring cup, combine the milk, egg and vanilla. Add to the dry ingredients and use a fork to stir just until the dough comes together.
Turn the dough out onto a floured work surface. Divide it in half, knead each half and then gently form each into a 9-inch circle. Put one of the circles in the prepared cake pan then spread the cinnamon filling on top. Place the second circle of dough on top of the filling and press down lightly to remove any air bubbles.
With a floured knife cut the scones into 12 wedges. Brush the tops with milk (I used some of the extra evaporated milk) and sprinkle with turbinado or sparkling sugar.
Bake until golden brown and firm to the touch in the center, about 40 minutes. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Run a knife around the outside edge of the pan then invert the scones onto a cooling rack and invert again onto a plate so the scones are right side up.