SCONES
Preheat the oven to 375°F.
Line baking sheet with parchment paper.
In a small bowl blend brown sugar with 2 tablespoons of softened butter and 1 teaspoon of cinnamon with a pastry blender until soft crumbs form.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and remaining cinnamon.
Add 5 tablespoons chilled butter, and blend with pastry blender until butter is reduced to the size of peas.
Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Crumble the brown sugar mixture over the dough and knead it into the dough, leaving some streaks.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges. Transfer wedges to a rimmed, parchment paper-lined cookie sheet.
Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
Serve warm with frosting.
FROSTING
Combine 4 tablespoons butter, 1 cup of sugar, and vanilla using a hand mixer.
Add milk 1 tablespoon at a time until desired consistency is reached.
