Preheat the oven to 375 degrees. Spray a cookie sheet with cooking spray.
In a medium bowl, combine the all purpose flour, sugar, baking powder, salt, and cinnamon chips until well combined. Pour in the whipping cream and the Greek yogurt. Combine until a dough is formed. All of the flour should be incorporated.
On a piece of parchment paper, lay out the dough. Knead the dough a few times, if necessary, to incoporate all of the flour. Form the dough into a 6 inch disc. Then, divide the dough into 8 slices.
Place each slice on the prepared pan. Bake at 375 for 15-20 minutes, or until the scones are beginning to brown. Allow the scones to cool for 10 minutes.
Place 30 g of powdered sugar in a small bowl. Sprinkle with cinnamon and add in enough almond milk to thin to a glaze.
After the scones have cooled, drizzle the powdered sugar glaze onto the cooked scones. For help drizzling, you can place the glaze in a small sandwich sized plastic bag. Clip off a small corner of the bag and use that to help you drizzle evenly.