Line a baking sheet with parchment, set aside. Place your butter in the freezer for about 20 minutes to help firm up.
In a medium-large bowl, combine flour, salt, sugar, baking powder, baking soda and cinnamon and mix until combined.
Grate your butter into the flour mix. Fluff the butter into the dry ingredients.
Dump your goat cheese crumbles into the dry ingredients and mix. Make sure to crumble any larger chunks into smaller pieces.
Create a well in the center of your dry ingredients and pour your egg, vanilla, hot honey, and heavy cream into the center. I always start with the minimum amount of liquid for the cream and add more if necessary. Start with the ⅔ cup, and if there is too much dry flour add small tsp amounts in the dry spots and mix in. Your dough should still be pretty dry, it shouldn't be wet so add only if necessary.
When dough is rough, use your hands to bring the dough more into a mass in the center of the bowl. Press it into a disc like shape, and fold the dough over onto itself. Repeat 2-3 more times.
Move dough to your lined baking sheet and press into a disc that's about 1 inch thick.
Using a bench scraper or a knife, cut straight down (don't use a sawing motion) and cut your dough into 8 wedges.
Separate the dough leaving 1-2 inches space between the scones.
Place your scones into the freezer (or fridge if you don't have space in your freezer) and preheat your oven to 425°F.
When your oven has come to temperature, remove scones from freezer. Brush the tops with heavy cream and sprinkle with demerara sugar.
Place your scones on the middle rack of your oven and reduce the temperature to 375 immediately. Bake for 20-23 minutes. Scones will be well browned on top and bottom, remove to a wire cooling rack.
Let scones cool for about 15-20 minutes before enjoying. Scones are best the day of baking but can be stored in an airtight container for 2-3 days and reheated in the oven in foil.
