In a mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.

Add the butter pieces to the dry ingredients.

Use your hands or the dough hook of a stand mixer to blend the butter into the mixture until it resembles the texture of large breadcrumbs crumbs.

Add 1+1/4 cups of the buttermilk and  1+3/4 cup of the müsli to the mixture and knead to combine.

Cover the bowl with a dishcloth and let the dough rest for 10 minutes.

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Pat the dough out on a lightly floured work surface.

Use a cutter to create shapes and transfer the shapes to the baking paper.

Use a pastry brush to coat the unbaked scones with the remaining buttermilk, then sprinkle the rest of the müsli on top of each scone.

Place the baking sheets in the oven for 20 minutes or until the scones start to turn golden brown.

Remove from the oven, transfer to wire rack to cool before serving.