Cinnamon Scone

We stopped at Panera Bread this last weekend to get a refreshing beverage with our gift cards, when a delightful cinnamon scone caught our eye.  It was good, but I feel like I could do better.  I didn't like the way it sat in my stomach like a bad pancake.  These should be much better because they are made without whipping cream, palm kernel oil, or lard.

3 1/4 C all-purpose flour
1/3 C sugar
2 1/2 tsp, baking powder
1/2 tsp. baking soda
1/2 tsp.cinnamon
3/4 cup cold butter, cubed
1 C buttermilk
1 package (10 ounces) cinnamon baking chips
2 tablespoons butter, melted
2 Tbs. decorative sugar
cinnamon for topping

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar.
Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.