cinnamon sugar (about 1 part cinnamon to 4 parts sugar)
In a large bowl, whisk together flour, sugar, salt, and baking powder. Whisk in cinnamon chips.
In a separate bowl, beat whipping cream and half-n-half rapidly, until thickened. Pour into dry ingredients and fold in partially with a spatula. Use your hands to knead the ingredients together until just combined; be careful not to overwork the dough. If the dough seems too dry, add another tablespoon of half-n-half.
Place the dough on a baking sheet lined with parchment paper. Using another sheet of parchment paper on top to prevent sticking, flatten into a round about 3/4" thick. Slice, pizza-style, into 4 or 8 triangles, depending on how large you'd like your scones to be.
Separate the scones on the baking sheet and place the sheet in the freezer for 30 minutes. Toward the end of this time, preheat your oven to 375 F.
After removing the scones from the freezer, brush the tops and sides with half-n-half and sprinkle liberally with cinnamon sugar. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of a scone comes out clean. Allow scones to cool for about 5 minutes before brushing with more half-n-half and sprinkling with coarse sugar.