Place 8 tablespoons (1 stick) of butter in freezer.

Preheat an oven to 400⁰F.

Sift flour, baking powder, and cinnamon into a large mixing bowl.

Add the sugar to the flour and stir to combine.

In a small bowl add the egg, yogurt (or sour cream), along with the heavy cream or milk and stir to combine. Set aside.

Remove the butter from the freezer and grate, using the small holes on a grater, into the flour and sugar mixture.

Toss the butter in the flour mixture until the butter is coated. Separate any clumps of better as best as you can until there are no large lumps of butter left.

Rub the flour and butter with your fingers until it forms coarse crumbs.

Pour the egg mixture over the flour and butter and stir just until everything is moist. Do not overwork the dough.

If the dough will not come together by squeezing or patting, add cream or milk 1 tablespoon at a time until it does.

Add the cinnamon chips and gently stir to combine.

Liberally flour a silicone baking sheet, wax paper, or a counter and put dough on it.

Lightly sprinkle the top of the dough with flour and gently knead the dough a few times until it is a solid piece.

Form the dough into an 8-inch circle and cut into 8 equal pieces.

Line a baking sheet with silicone baking sheet or parchment paper. Alternatively, a baking sheet sprayed liberally with baking spray can be used.

Carefully move the scones to the prepared baking sheet.

Place the scones into the preheated oven and bake for 18 to 20 minutes or until the scones have started to brown.

Remove from the oven and allow the scones to cool for a few minutes on the baking sheet.

Move the scones to a cooling rack to finish cooling.

Top with royal icing or vanilla glaze if desired.

Combine the confectioners sugar and meringue powder until blended.

Add 1 tablespoon and mix. Add water 1 teaspoon at a time and mix until icing is the desired thickness.

Place all ingredients into a small bowl and mix until smooth.

Add additional sugar for a thicker glaze.

Add more milk for a thinner glaze.