• Before starting, I recommend placing ½ cup unsalted butter in the freezer for at least 15-20 minutes and leaving the heavy cream refrigerated until ready to use.
• Start by peeling and chopping 1 medium apple into roughly ¼” cubes. Use roughly 1 heaping cup of diced apple for the recipe and set aside for now. Alternatively, you can skip peeling the apple for a rustic look to the scones if you prefer.

Apple Scone Batter:

• In a large mixing bowl, add 2 ¼ cups all-purpose flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground cardamom (or ground allspice) and whisk together. Remove the butter from the freezer and grate it into the dry ingredients and then mix it into the flour with a pastry cutter or by hand.
• In another mixing bowl, add ½ cup dark (or light) brown sugar, 1 large egg, 1 teaspoon vanilla extract, and ½ cup heavy cream. Whisk thoroughly until the sugar has dissolved and there are no obvious streaks of egg remaining. Finally, stir in the diced apple.
• Now add the wet ingredients into the dry ingredients, mixing until just combined.
• Dump the scone batter onto a floured work surface, dust the top with more flour, and work everything into a ball. If it feels too wet and sticky, add a bit more flour. If it feels too dry, add a little more cream. Flatten the ball into a disc shape, roughly 8-inches in diameter and about 1-inch or so thick.

Portion & Bake the Scones:

• Using a sharp knife or bench scraper, cut the disc into 8 wedges. From here, you can bake if you want, but I recommend placing it in the fridge or freezer for at least 15-20 minutes while preheating your oven. This gives the butter time to get cold again.
• Preheat your oven to 400°F / 200°C and line a baking sheet with parchment paper or a silicone mat. Transfer the scone wedges to the baking sheet spaced about 1-2” apart and brush on some heavy cream. Optionally, you can also top with some coarse sugar.
• Bake for 18-22 minutes, until golden brown on the outside. Remove from the oven and cool on the backing sheet for a few minutes until cool enough to transfer to a cooling rack.

Cinnamon Maple Glaze:

• While the apple scones are baking, you can make the cinnamon maple glaze.
• In the bowl of a stand mixer, or in a mixing bowl if using a hand mixer, add 1 cup powdered sugar, 2 tablespoons maple syrup, and ½ teaspoon ground cinnamon and mix until combined. Add heavy cream a bit at a time while mixing until thick but pourable, about 2-3 tablespoons.
• Once the cinnamon apple scones have mostly cooled, drizzle on the cinnamon maple glaze with a spoon or a squeeze bottle. If you don’t plan on serving and eating all the scones that day, I recommend glazing only what you plan to eat for now. Serve warm and enjoy.