Add softened butter and cinnamon to a medium-sized mixing bowl. Use a hand mixer or a sturdy spatula to thoroughly mix until butter is a deep brown color and all cinnamon is incorporated.

Transfer cinnamon butter to a piece of parchment paper. Use the sides of the paper to gently press butter into a log shape, then twist the ends and tuck them under the butter to make a little bundle.

Place butter in the freezer for at least 15 minutes, until butter is very cold and no longer soft.

Carefully shred the cinnamon butter over the large holes of a box grater. Once shredded, transfer butter back to the freezer while you prep the rest of the ingredients.

Heat the oven to 425° Fahrenheit.

Whisk flour, salt, baking powder, and sugar together in a large mixing bowl.

Add grated cinnamon butter to flour mixture and stir to combine.

Add milk a little at a time; stir until just combined. The mixture should still be a little crumbly - that’s ok!

Tip dough onto a lightly floured cutting board. Use your clean hands to quickly and gently bring the dough together, then fold it over on itself a few times and pat it into a circle about ½ inch thick.

Use a large knife to divide the dough into 8 evenly sized wedges, then transfer to a sturdy metal baking sheet lined with a nonstick baking mat or a piece of parchment paper.

Place scones in the fridge for 20 minutes (or in the freezer for 10 minutes) to chill.

Transfer scones to the oven and bake at 425° F for 12-18 minutes until golden brown.

Remove scones from the oven and let cool completely before adding glaze.

In a medium bowl, combine cinnamon, powdered sugar, and melted butter.

Mix with a spoon until smooth.

Add the hot water a teaspoon at a time until you reach your desired consistency.

Drizzle glaze over cooled scones and enjoy!