Preheat Oven to 400° F. and line baking sheet with parchment paper.
In a larger bowl, sift together: flour, baking powder, salt and cinnamon.
Cube butter and add to the dry mix. Using a pastry knife, cut the butter into the flour until about pea-sized course crumbs are formed.
In a separate bowl, whisk together: brown sugar, heavy cream, egg, vanilla.
Add wet mix to dry mix.
Using a wooden spoon, mix ingredients together until shaggy dough comes together. Turn out onto a clean surface and work quickly just until a smooth dough disk is formed.
Cut dough disk into 8 scones.
Place scones on baking sheet and bake for 15-18mins until slightly golden brown on top.
Remove from oven and let scones cool slightly.
Glaze with maple espresso glaze and enjoy!
