• Combine flour, sugar, baking powder, and salt. Use a pastry cutter or two knives to cut in the butter, until the butter is in pieces no larger than peas. Stir in cinnamon chips.
• Whisk together egg, half and half, and vanilla in a measuring cup. Pour egg mixture into flour mixture. Use a fork to toss the flour and egg mixture together, stirring just enough to moisten the flour. A tiny bit of leftover flour in the bowl is okay, but if you have a lot, add a teaspoon or two more of milk until a dough forms.
• Use the fork or your hands to gently form a ball of dough, if necessary. (Don't handle the dough too much, or your scones will be tough.) Turn dough out onto a lightly floured surface and pat into a 9x9 inch square.
• Combine brown sugar and cinnamon. Pat about two-thirds of the cinnamon sugar onto the dough, all the way to the edges.
• Fold the top third of the dough over the middle third of the dough, as if you're folding a tri-fold letter. Pat down the dough.
• Fold the bottom third of the dough over what you've already folded. Pat down the dough, lengthening it as you pat into a long, 3x18 inch rectangle.
• Sprinkle with the remaining cinnamon sugar and pat it on to the edges. Cut the dough into 6 (3x3 inch) squares, and then cut each square in half along the diagonal to create 12 triangles.
• Place scones on a lined baking sheet or plate and place in refrigerator for 30 minutes. (Chilling is optional, but the scones will bake better if you chill them.)
• Meanwhile, preheat oven to 425F. Bake your chilled scones for 16 minutes. Eat warm, cold, or immediately.
• Scones are best on the day they're made, but leftovers can be stored in an airtight container at room temperature. Reheat gently, for about 8 seconds in the microwave. Do not overheat, or the scones may become tough.

Make-Ahead/Freezing

• You can shape and cut the scones and chill them overnight in the refrigerator. Bake them the next day for the normal time.
• Bake only what you will eat on the day you make them; freeze the rest. Shape and cut the dough, place on a tray, and freeze.
• Store frozen scones in a freezer-safe zipper bag. Cinnamon sugar will fall off, and that's okay. Bake scones within 3 months.
• Bake from frozen, without thawing. Top with any cinnamon sugar that fell off into the bag, and add 1 minute to the baking time. Test with a toothpick; if it's doughy, bake for another minute.