Sift together the flour, salt, baking powder, and baking soda.
Using a pastry cutter, cut the cubed shortening and sugar into the flour mixture and then rub it in with your hands.
Add the cinnamon chips and stir to combine.
Make a hollow in the flour mixture, then add the beaten egg and buttermilk. Mix until just combined. (reserve a little bit of the beaten egg to brush the tops of the scones before they go in the oven)
Flour a surface and your hands, then flatten the dough into a square. It will be very sticky, but using generous amounts of flour will help to keep it from sticking. Cut crosswise into triangles and place on a parchment-lined baking sheet (or in a greased scone pan if you have one). Brush the tops of the scones with any beaten egg left in the bowl from earlier. Top with some additional cinnamon chips.
Bake at 425° for 10 minutes, then lower temperate to 350° and bake for an additional 5 to 10 minutes or until the tops are golden brown.
While the scones are cooling, make the maple glaze. Add the powdered sugar, maple syrup, and vanilla to a bowl and whisk to combine until smooth. Add the milk and stir to combine. You may choose to use a little less or a little more milk to reach your desired consistency.
Drizzle the maple syrup over the cooled scones. Enjoy with a cup of coffee or tea!