These scones are high-rising, tender, and tasty. Featuring both ground cinnamon and cinnamon chips, their aroma will fill the kitchen as they bake. Be sure to eat at least one hot from the oven; you'll never believe it's 100% whole wheat!
Preheat the oven to 375°F. Lightly grease a large baking sheet, or line it with parchment.
Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a medium-sized bowl. Cut the butter into pats, and work it into the dry ingredients until the mixture is unevenly crumbly.
Add the cinnamon chips, stirring to distribute them.
Whisk together the egg and milk, and add to the dry ingredients in the bowl. Stir to make a cohesive dough.
Transfer the dough to a lightly floured work surface, and divide it in half. Shape each half into a disc that's about 4 3/4" wide and a scant 1" tall.
Place the discs on the prepared baking sheet. Brush them with milk, and sprinkle heavily with coarse sparkling sugar.
Cut each disc into six wedges. Pull the wedges apart so there's about 3/4" between them; they'll expand as they bake.
Bake the scones for 20 to 25 minutes, until they're set all the way through; break one open to be sure.
Remove the scones from the oven, and cool them on a rack.
While the scones are cooling, mix together the glaze ingredients, if using. Add enough milk to make the glaze a thick but pourable consistency. Drizzle over the warm scones before serving.
Storage information: Store leftover scones, well wrapped, at room temperature for several days; freeze for longer storage.
