Place flour and baking powder in a large bowl, and whisk them together. Add butter in at least 24 pieces — I but my butter into 54 little pieces — and toss the butter with the flour. Then, using your fingertips, pinch the butter and flour together, until the butter is in small flakes or pea-sized pieces.

Sprinkle the cinnamon chips on top of the flour mixture. Add the sugar, then stir to combine.

Beat the cream and egg together in a small bowl. Make a well in the center of the dough and add the cream and egg mixture. With as few strokes as possible with a wooden spoon, bring the dough together, then finish mixing with your hands until you have a well-mixed dough. Pat the dough evenly onto a parchment-lined baking sheet into a 8-inch square, about 3/4-inch thick. Slice the dough in half in both directions, then cut again from corner to corner in both directions. This will give you eight triangular scones. Separate them slightly to make a little space between each scone. Bake for about 15 minutes, until golden on top, and slightly brown on the bottom. Cool scones on a rack for 10 minutes.

Sift the flour and cinnamon into a large bowl. Add 3 tablespoons milk and the vanilla; whisk until a thick, but spreadable consistency is reached. If too thick, add up to a tablespoon more milk. Spoon the glaze over the scones and let it set before serving.