• Preheat your oven to 400 degrees F and cover a baking sheet with parchment paper.
• In a medium mixing bowl whisk together flour, sugar, salt, and baking powder. Set aside.
  
• Grate your cold butter or cut into small pieces with a knife. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
  
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Pour this cream mixture over the flour mixture and stir together just until dough forms.
  
• Add in your cinnamon chips folding until they are distributed through the dough.
  

Triangle Scones

• Turnd dough onto a floured surface. Form the dough into a large 8 inch circle or 2 smaller 4-5 inch circles. Cut each circle into 8 wedges. You will get either 8 large scones or 16 small scones.
  
• Transfer your scones to the parchement lined baking sheet and brush scones with the heavy cream. Sprinkle with coarse sugar if desired.
  
• Bake for 20-25 minutes for large scones and 15- 20 minutes for the smaller scones. You want them to be lightly browned on top.
  

Drop Scones

• Use an ice cream scoop to drop your scone dough by rounded 1/4 cups onto parchment lined baking sheet. Leave 2-3 inches space between the scones. Brush with cream and top with sugar if desired.
• Bake for roughly 20 minutes or unitl golden brown.
• Remove from the oven and cool for a few minutes before adding glaze if desired.

Glaze

• Mix the powdered sugar, cream and vanilla and whisk until it is the desired consistency. Add more cream if needed. Alternately if your glaze is too runny add a little bit more powdered sugar.
  

Gluten Free

• If you would like to make these gluten free substitue your favorite gluten free flour mix and double check your other ingredients to ensure that they are gluten free.