In a food processor, pulse the flour, sugar, baking powder, salt, cinnamon chips and ground cinnamon together until just combined. Cut the butter into cubes and add it to the food processor. Pulse until the pieces of butter are the size of peas. Pour the mixture into a large bowl.

Take 2 tbsp. of heavy cream out of the 1 cup and set aside. Pour the remaining cream into the bowl and mix together until a very dry dough starts to form. Dump the dough out onto a well=floured surface and knead until it comes together. It will be quite dry.

Form the dough into a large disc that is 1 inch thick, wrap in plastic wrap and chill in the fridge for at least 1 hour to overnight.

Preheat oven to 375 degrees. Remove the plastic wrap and slice the the dough like you would a pizza, making 8 pieces. Place scones onto a baking sheet lined with parchment paper. Brush the scones with the reserved 2 tbsp. of heavy cream, and sprinkle generously with turbinado sugar. Bake 23-25 minutes, until scones are golden brown on the bottom. Cool on the baking sheet before glazing.

To make the glaze, whisk all ingredients in a bowl and drizzle onto the scones.