For the scones:

1. Combine the chopped apple, cinnamon, and one tablespoon of sugar in a small bowl. Stir to combine and set aside.
2. Preheat oven to 400º
3. Combine the flour, sugar, salt, and baking powder, then add the frozen butter. You can blend with a pastry cutter or an electric mixer set at the lowest speed. 
4. Combine the egg, heavy cream, and vanilla, beat together and then add to the dry mixture and combine.
5. Add the apple mixture and stir into the dough.
6. Put the dough onto a floured surface and shape it into a disc. Wrap in plastic and refrigerate for at least one hour or overnight.
7. Place the disc on a lightly floured surface, and cut it into eight equal triangles.
8. Place on a baking sheet lined with parchment paper.
9. Brush the top of each scone with a little heavy cream, and sprinkle with turbinado sugar.
10. Bake for 15-20 minutes until the bottom is golden brown. 

For the brown butter glaze:

1. I melt the butter in a copper pot (I started using copper pots last year, and now I see why people love them so much). If you don’t have copper, just use a regular saucepan.
2. Once the butter has been browned, I remove it from the heat and slowly add the powdered sugar and whisk until I have the right consistency to drizzle over the slightly cooled scones – just cool enough so that the glaze doesn’t slide right off!