• Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Cube the butter into small cubes and set in the freezer while you prepare the batter.
• Sift the dry ingredients together into a medium bowl: 2 1/4 cup flour; 1/4 cup sugar; 1/4 teaspoon salt; 1 tablespoon baking powder; and 1 teaspoon cloves. Set aside.
• Whisk the wet ingredients together: 1 large egg; 1 teaspoon vanilla extract; 1/2 cup yogurt; and 1/4 cup milk. Set aside.
• Using a pastry cutter, cut the butter cubes into the dry ingredients until the butter is roughly the size of pea gravel.
• Add the wet ingredients to the dry ingredients. Add the 1/2 cup of cinnamon chips. Gently fold over until everything is combined and the dough looks crumbly. You'll need to work the dough with your hands to be sure all of the flour is incorporated into the dough without overworking it. If the dough seems too dry, add a tiny amount of milk, no more than a tablespoon, and work that into the dough.
• Form a dough ball and split it into two halves. Form these halves into 6-inch discs, 2 inches thick. I like to use my hands to flatten the dough onto the prepared baking sheets. Using a bench scraper or a sharp knife, cut the discs into six roughly equal triangles. Mine aren't always the same size and I think it gives them a rustic look.
• To get crisper sides, pull the triangles about an inch apart from each other. If you want softer sides, leave them closer together.
• Once the scones are cut up, set them in the fridge for 20 minutes. Preheat the oven to 400 F. I like to use this waiting time to clean up.
• After 20 minutes, remove the scones from the fridge. If you would like to, you can brush the tops of the scones with milk and sprinkle with coarse sugar. This helps them get the nice golden hue we are looking for. Place them on the middle rack in the oven. Bake for 18-22 minutes, or until the tops are a nice golden brown. Let them rest for 10 minutes while you make the glaze. These scones are so delicious fresh out of the oven!

Vanilla Glaze

• In a small mixing bowl, add 3/4 a cup of powdered sugar; 1 tablespoon of milk; and 2 teaspoons of vanilla extract. Stir vigorously until a smooth glaze has formed. These scones are best enjoyed warm, but if you want the glaze to set, you'll have to let them sit for 10 minutes before adding the glaze. They are just delicious with glaze that isn't set though, but it may be easier to dip them into the glaze if they are really warm. You don't want all of your delicious glaze dripping off your warm scone.