Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in large bowl and whisk together.
Using two knives, a pastry blender, two forks, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Here’s a link to a great video showing you exactly how to cut the butter into the flour mixture. How to cut butter into flour
Stir in cinnamon chips.
Stir in heavy cream with a spatula or fork until dough begins to form, about 30 seconds. Your dough will look under mixed. DO NOT OVER MIX YOUR DOUGH!
Transfer dough and all floury bits to a floured countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. To form the scones either pressing the dough into an 8-inch cake pan lined with enough parchment paper to hang over the sides. You will use the extra parchment paper to lift the formed dough out. Or, if you are like me and don’t like to dirty a dish I don’t have to, draw and 8-inch circle on parchment paper and press the dough into the circle boundaries.
I cut the dough into 8 wedges using a pizza cutter, a knife, or bench scraper.
Remaining dough can be shaped and cut on more time.
Sprinkle turbine or demerara sugar over your beautiful scones and gently press the sugar into the tops before you put them in the oven.
Place wedges on a parchment lined baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Hint #2. I slather mine with butter before devouring them.

Krissy's Cinnamon Scones