Bread-Bakers v103.n046.1

A friend of mine makes a variety of scones and bannocks. I am not sure why 
he is not a bread baker but we are offering a joint class so maybe I will 
convert him. He told me that he had once tasted a baked scone that had 
cinnamon incorporated in tiny pellets (about BB size he said) and would 
like to use the technique. Does anyone have any ideas about how this could 
be done or where I could refer him for help?

Harold Chapman
Guelph, Ontario (pronounce it gwelf)