Preheat the oven to 400°F. Line (or lightly grease) a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, pecan meal, pecans and cinnamon chips.
Cut in the butter or margarine until the mixture resembles coarse cornmeal, with a few larger chunks of butter still showing.
In a separate bowl, beat together the buttermilk, eggs and vanilla.
Pour the wet ingredients over the dry ingredients, and stir to combine.
Scrape the dough out onto a lightly floured work surface and knead it gently just until it holds together.
Pat it into a rectangle about 8" x 10", and cut the dough into 2" to 3" diamonds or squares with a sharp knife.
Place the scones on an ungreased cookie sheet, and bake in a preheated 400°F oven for 12 to 14 minutes, until they're golden brown. Remove them from the oven, and serve warm.
Store, well-wrapped, on the counter for 2 days, or freeze for up to a month.