For the apples

1. Combine the chopped apple, cinnamon, and one tablespoon of sugar in a small bowl. Stir to combine and set aside.

For the scones

1. In a large bowl, whisk the flour, 1/2 cup sugar, baking powder, and salt. Add the frozen grated butter and blend with a pastry blender or a mixer on the lowest speed until the butter is coated and the mixture looks shaggy.
2. In a separate bowl, beat the egg, cold heavy cream, and vanilla. Add to the dry ingredients and stir just until combined.
3. Fold in the apple mixture.
4. Turn the dough onto a floured surface and shape it into a disc about 1 inch thick. Wrap in plastic and refrigerate for at least 1 hour or up to overnight.
5. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
6. Place the disc on a lightly floured surface, and cut it into eight equal triangles.
7. Place the wedges on the baking sheet lined with parchment paper.
8. Brush the top of each scone with a little heavy cream, and sprinkle with turbinado sugar.
9. Bake for 15-20 minutes until the bottom is golden brown. Transfer the scones to a wire cooling rack.

For the brown butter glaze

1. In a small saucepan, melt the butter. Continue cooking, stirring or swirling regularly. The butter will gradually start to change color and brown bits will form on the bottom of the pan. Continue cooking until the butter takes on a light brown color and you can smell the nutty aroma.
2. Remove from the heat and let it cool for a minute. Whisk in the powdered sugar and salt, then add milk or heavy cream a teaspoon at a time until it’s thick but pourable.
3. Drizzle over the slightly cooled scones. If the scones are too warm, the glaze slides right off.