Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat.

Whisk together the flour, sugar, baking powder, spices, and salt in a large bowl. Add cold butter and cut it in using a pastry blender or two butter knives until it forms small crumbs. (Note: my butter started out frozen, so I grated it (frozen) with a box grater instead of using it diced. It was so much easier to work it into the flour mixture this way!)

Make a well in the center of the mixture and add the vanilla, egg, molasses and 1/2 cup heavy cream. Stir gently with a fork until just incorporated. Add the cinnamon chips and then finish bringing the dough together with your hands.

Turn out dough onto a lightly floured surface or a non-stick baking mat. Form into an round that is approximately 8” in diameter. Cut the round into 8 triangles and place each on the prepared baking sheet. (Note: the cinnamon chips that are touching the baking sheet might burn. Be sure to push all the ones touching the cookie sheet into the scone.) Brush each triangle with a little heavy cream and sprinkle each with a pinch of sugar. Bake for about12 minutes until just golden. Serve warm or room temperature.