Preheat and prepare the baking sheet. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
Cut in the butter. Cut in the butter, using your fingers, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with mostly pea-size lumps of butter.
Add the chips. Using a rubber spatula, stir in the cinnamon chips.
Add the cream. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.
Cut the scones. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into 8 wedges (like a pizza!)
Add topping. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, lightly the scones with heavy cream. Sprinkle scones with cinnamon/sugar mixture.
Bake the scones. Bake scones for 15-18 minutes, or until light brown. Cool scones on a wire cooling rack and serve. Store leftover scones in an airtight container at room temperature for up to 2 days.
Mix all icing ingredients. In a mixing bowl with a whisk all the ingredients until smooth. Drizzle over cooled scones.