Line a baking sheet with parchment paper. Preheat oven to 425 F.
Place flour, brown sugar, baking powder, and salt in a mixing bowl. Using your cold fingertips, or a pastry cutter, cut chilled butter into the flour until it is well integrated and the butter lumps are no bigger than small peas.
Add the cooked and cooled chopped apple and mix it into the dough with a wooden spoon or fork. (Note* if you are adding toasted walnuts, add them at this point.)
In a glass measuring cup, mix cream, apple juice, and 1 teaspoon vanilla extract. Stir the liquid into the flour-butter-apple mixture and mix into a soft dough.
Gather the dough into a ball and place it on a floured cutting board. Press dough down into a 10-inch flat circle, about 3/4-inch tall.
Cut the circle into 12 triangles. Arrange scones on the prepared baking sheet and bake for approximately 12-14 minutes, or until the scones are set and the tops and edges are golden brown. Remove from oven and cool completely.