• Line a baking sheet pan with parchment paper and preheat the oven to 400°F.

Make the Scones:

• Whisk the flour, white sugar, brown sugar, ground cinnamon, and baking powder, together in a large mixing bowl.
• Cut the cold butter into the flour mixture with a pastry blender until the mixture is crumbly and the butter forms pieces about the size of peas.
• Add in the Half & Half, egg and vanilla and mix until just combined, without overmixing. You could use a stand mixer for this step.
• Now fold in the cinnamon baking chips and turn the mixture out onto a floured surface. It should be a little sticky but not wet and it should hold its shape if pressed together. Add more flour, a bit at a time, until you get this consistency.
• Press the dough into a rectangle of about 3 x 9 inches and about 1 or 1½ inches thick - do not flatten it.
• Cut the dough into 3 even-sized squares and then cut diagonally to make triangles. Press them straight down quite firmly without using a sawing back and forth motion.
• Arrange the scones on the parchment paper. You might need to use a thin spatula or thin metal dough scraper to cut and to help the dough come unstuck from the counter.
• If you want a shiny finish, brush the scone tops with some Half & Half (optional).

Bake the Scones:

• Bake in the oven for 15 to 17 minutes or until the scones are golden brown underneath and set.
• Let them cool for 5 minutes.

Make the Glaze:

• Meanwhile, whisk the powdered sugar with heavy cream and vanilla until you achieve a thick, smooth glaze.
• Add more heavy cream or powdered sugar if you need to, to achieve the right consistency.
• Once the scones have cooled a bit, drizzle the glaze over them and let the glaze set for 3 to 5 minutes.
• Serve the scones warm.