Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a mixing bowl, combine the flour sugar, baking powder, cinnamon and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the chopped apples. Turn the dough onto a floured surface and then pat into a 1-inch-thick circle. Cut the dough into 8 wedges. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through.

Meanwhile, make the glaze. Add the butter to saucepan. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often, butter will foam and then settle back down. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla and a pinch of salt.

Let the scones cool slightly and then drizzle with the maple glaze and sprinkle with cinnamon sugar. Serve warm and enjoy!