Preheat oven to 425°F (220°C), and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, milk, and vanilla. Fold in 2 tablespoons of cinnamon chips.
Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with additional milk. Slice the circle into 8 triangular segments with a sharp knife.
Gently press the remaining cinnamon chips into the tops.
Bake at for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
When the scones are completely cool, drizzle with maple glaze if desired.
To prepare glaze: In a small bowl whisk together confectioners’ sugar, milk, cinnamon, maple extract, and salt until smooth. Drizzle over the scones, or dip the top of each scone into the glaze.
Recipe adapted from Amy’s Healthy Baking.