Combine the dry ingredients. Cut in the butter until it has a bread crumb consistency.

Beat egg and 1/2 cup cream together and add to the above mixture.

Knead 5 to 10 times. Split into 2 balls. Place each on separate pieces of waxed paper and roll into 8″ discs. Wrap in plastic wrap and refrigerate for 1/2 hour or overnight. You will be placing one disc on top of the other, so you want to roll them out to about 1/4″ to 1/2″ thickness, as you desire. Remember that they will rise.

Sprinkle cinnamon chips over both discs. Place one disc on top of the other disc and press together lightly. Cut into triangles and place on a parchment-lined cookie sheet. Now brush the remaining 2 tablespoons cream on top of the scones and sprinkle with cinnamon and sugar.

Bake at 425 degrees for 12 minutes. Serve warm. Mmm!

You can make these and you will never regret trying them. Well, maybe your hips will.