Preheat oven to 400. Line pan with parchment paper.
In large bowl, combine flour, 1/4 C sugar, brown sugar, baking powder, salt and 1 t of ground cinnamon. Add small slices of butter. (Cut and add quickly. Don’t let the butter soften.) Use a pastry blender, blend butter into flour mixture until you have coarse crumbs.
Whisk egg and buttermilk. Pour into flour mixture and blend together with spatula until just combined. Don’t overdo it with mixing. Fold in cinnamon chips.
Form dough into a ball, flatten on pastry mat, and cut into biscuit-size scones. Biscuit cutters work well. Transfer to parchment-lined baking sheet.
Combine remaining 1 T sugar and 1 t cinnamon into a small bowl. Sprinkle on scones.
Bake for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes.
