• Preheat oven to 400˚F. Mix together the flour, granulated sugar, baking powder, ground cinnamon, and salt.
• Cut the cubed butter into the flour mixture using a pastry blender or two knives.
• In a separate bowl, combine the sour cream, 3 tablespoons of heavy cream, egg, and vanilla. Then add it to the flour mixture along with the cinnamon chips. Mix with a fork until the mixture comes together. DO NOT over mix.
• Turn out onto a floured surface. Knead a couple of times and then form an 8-inch circle.
• Cut into 8 wedges with a floured knife. Separate the wedges and place them on a parchment-covered baking sheet.
• Brush each scone with the remaining 2 tablespoons of heavy cream. Sprinkle the tops with coarse sugar.
• Bake at 400°F for 14 to 16 minutes or until the edges start to brown.

Cinnamon Icing

• Combine the powdered sugar and ground cinnamon.
• Add the heavy cream and vanilla extract. Stir until smooth. Add more heavy cream, a little at a time, to thin it more. Or add more powdered sugar, a little at a time, to thicken it.
• Once the scones have cooled, top them with the cinnamon icing.