In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in cinnamon chips. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut each circle into 6 or 8 wedges.
Bake at 425 for 13-15 minutes.
Course: Breakfast
Cuisine: American
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