Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper, set aside.
In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.
Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!
Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
Add cinnamon chips and stir until evenly distributed.
Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.
Transfer the circle of scone dough to the prepared baking sheet.
Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally. (see video)
Sprinkle the top with raw sugar and gently press it into the top of the scones.
Carefully separate the scones and spread them out evenly on your baking sheet.
Bake in the preheated oven for 16-20 minutes, or until the scones look set.
Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).