Apple Cinnamon Scones with Buttermilk

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the bottoms don't stick and to facilitate a clean release.
2. Whisk together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Ensure there are no large clumps of brown sugar remaining.
3. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
4. In a separate small bowl, whisk the buttermilk, egg, and vanilla. Pour the liquid into the flour mixture. Gently fold in the diced apples (tossed in lemon juice) using a spatula. Stir only until the flour is just moistened.
5. Turn the dough onto a lightly floured surface. Gently pat it into an 8-inch disc about 1 inch thick. Cut the disc into 8 equal wedges.
6. Place the wedges on the baking sheet, brush the tops with melted butter, and sprinkle with coarse sugar. Bake for 18–22 minutes until the edges are mahogany-colored and a toothpick comes out clean.