In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold grated butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cinnamon chips.

Turn the dough out onto a lightly floured surface and pat it into a circle about ¾ inch thick.(or thicker for taller scones)

Cut the dough into wedges and place them on a baking sheet lined with parchment paper.

Using a pastry brush, brush the tops of the scones with heavy cream and sprinkle with turbinado sugar for added sweetness.

Freeze the scone dough according to the instructions above, or bake scones immediately at 400°F (200°C) for 15-20 minutes, or until golden brown.