Preheat oven to 400 degrees F. Divide the melted butter among each of the six cavities of a large muffin pan. Sprinkle each with a tablespoon of brown sugar and press a pineapple slice into each. Place a cherry in the center, and set pan aside.

To make the scones, in a large bowl, whisk together the flour, baking powder, sugar and salt. Add the butter and rub with your fingers until coarse crumbs form.

In a glass measuring cup, whisk together the buttermilk (with the tablespoon) and the egg. Make a well in the center of the bowl and pour in the wet ingredients. Gently stir with a wooden spoon until the mixture comes together to form a shaggy dough. Dump out onto a lightly floured work surface and knead about 2 times or so, quickly, to bring it together. Roll out to 3/4-inch in thickness and cut with a 4-inch round cutter. Place a scone on top of each pineapple slice in the prepared pan. Bring the scraps of dough together and reroll once more to cut out the remaining scones as needed.

Bake until golden brown and the scones have puffed up, about 18 to 20 minutes. Remove from the oven and run a small offset spatula or knife along the edges of each scone. Place a baking sheet over the pan and immediately flip over to invert the scones out while they're still warm. Serve warm with jam or butter on the side. Enjoy!