1-Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to avoid any sticking.

2-Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon sea salt to mix the dry ingredients well.

3-Cut in butter: Cut in 6 tablespoons of cold salted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs, which helps create that desirable flaky texture.

4-Mix wet ingredients and combine: In another bowl, whisk 1/2 cup half and half with 1 large egg and 1 teaspoon vanilla extract, then pour it into the dry mix and stir gently until just combined don’t overdo it to keep the scones light.

5-Fold in cinnamon chips and shape dough: Fold in 1 cup of cinnamon chips for that extra burst of flavor, then turn the dough onto a floured surface and knead it a few times before patting it into a 1-inch thick round.

6-Cut dough and arrange: Cut the dough into 8 wedges and place them on your prepared baking sheet, spacing them out evenly.

7-Brushing and sprinkling: Brush the tops with a bit more half and half if you like, and sprinkle 1 to 2 tablespoons of raw sugar on top for a crunchy finish.

8-Bake and cool: Bake for 15-20 minutes until golden brown, and let them cool a bit before enjoying. For gluten-free versions, check doneness a few minutes early as they might bake faster.