In a bowl, add the flour, baking powder, baking soda, cinnamon, and salt, whisking them all together until combined.
Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold buttermilk and 2 Tbsps honey and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream at a time, until it’s moistened BUT not too wet!
Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
Use the bench scraper (or large knife) to cut the dough into 8-10 squares, placing them unto the prepared baking sheet (about ½-inch apart). Once done, add to the fridge for 10-15 minutes to chill slightly.
Remove from the fridge and brush the tops with melted butter and honey (mixed together).
Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm. Serve and enjoy!