Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Cut in the butter with a pastry knife until mixture looks like coarse crumbs. (alternately, you can mix the butter into the dry ingredients with your fingers) Stir in the cinnamon chips and make a well in the center. Stir in the heavy cream just until dry ingredients are moistened. Take care not to overwork the dough and resist the urge to add more cream…it is OK if the dough is crumbly. On a lightly floured surface, gently pat the dough into a rectangle about 12 by 3 inches. Cut the rectangle in half, then cut those pieces in half again, which will give you 4 squares. Cut each square in half diagonally to give you 8 triangles.

Place on a parchment lined baking sheet and bake for 15 minutes or so, until edges are just turning golden. Cool on a wire rack.

For glaze: whisk together 1 cup powdered sugar with a light sprinkle of cinnamon and just enough milk (it will only take a tablespoon or two) to get a consistency that you can drizzle with a fork.

Glaze the cooled scones then let dry for a few minutes before serving.