1 ounce milk chocolate
1 teaspoon ground cinnamon
1 3⁄4 cups flour
2 1⁄4 teaspoons baking powder
1⁄4 cup sugar, plus a little
1⁄4 teaspoon salt
1 1⁄4 cups heavy cream
2 tablespoons unsalted butter, melted
1. Pipe: Zap chocolate just to melt, about 1 minute. Stir in cinnamon. Scrape into a zip-top bag. Snip off one corner and pipe mini cinnamon chips onto a parchment-lined baking sheet. Let set, 10 minutes (or slide into the freezer for 5 minutes).
2. Mix: Whisk together flour, baking power, 1⁄4 cup sugar, and salt. Pour in cream, stirring with a fork, once or twice. Slide in cinnamon chips. Mix a few more turns of the fork, just until dough comes together. Turn out onto a parchment-lined baking sheet. Pat into a disk, about 8 inches in diameter and 3⁄4-inch high.
3. Brush: Use a long, heavy knife dipped in flour to slice disk into 12 wedges. Separate wedges about 1⁄2 inch from each other. Brush tops with melted butter. Sprinkle with a little sugar.
4. Bake: Slide into a 400-degree oven and bake until tops turn golden and scones are set, about 16 minutes. Good warm or cooled.