Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, cinnamon, sugar, and salt.

Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the egg and heavy cream.

Add the wet ingredients to the dry ingredients and mix until just combined.

Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Roll the dough into a circle about 1 inch thick and cut into wedges.

Place the scones on the prepared baking sheet.

In a small bowl, mix the sugar and cinnamon for the topping and sprinkle over the scones.

Brush the tops with a little extra heavy cream.

Bake for 15-20 minutes or until golden brown.