To begin, prepare a baking pan with parchment paper.
To a large mixing bowl, add your flour, brown sugar, baking powder, cinnamon and salt and whisk together till combined. Sprinkle your butter chunks across the top of your dry ingredients, and stir together till your butter is covered.
To a separate bowl, add your Greek yogurt, milk, vanilla and egg and whisk together till smooth. Pour into your bowl of dry ingredients and butter and mix together till you have a shaggy dough.
Pour your shaggy dough onto your pan and work the dough gently, pressing it into a disc shape about an inch tall.
In a small bowl, add your cinnamon and sugar and whisk together till you have cinnamon sugar. Sprinkle it across the top of your scone disk.
Use a sharp knife and cut the disc into 8 equal pieces. Use a spatula and gently separate the scones so they are about an inch apart from each other. Place in the freezer.
Preheat your oven to 400.
Once your oven is ready, take your scones out of the freezer and bake them for about 20-22 minutes (or till springy to touch, and a toothpick inserted comes out clean).
Let cool, then devour!
Stored in an airtight container at room temperature these last about a day, or about a week stored in the fridge.