Apple Scones

Preheat oven to 375-degrees. Line a baking sheet with parchment paper.

PREPARE SCONE DOUGH: In a large mixing bowl, place a sifter in the bowl. Add the flour, baking powder, salt, sugar, cinnamon and nutmeg to the sifter. Run dry ingredients through the sifter. Add the cubed butter into the dry ingredients and use a pastry blender or two forks to cut the butter into the dry ingredients. Do not over work the dough and it is okay if there are small chunks of butter in your dough. Stir in the beaten egg, vanilla extract and heavy whipping cream into the dough. Mix until just combined. Set aside.

PREPARE APPLE CINNAMON SUGAR MIXTURE: In a small bowl, add your finely chopped apple and sprinkle flour over the apple. Stir to combine. Add cinnamon and brown sugar to the apples and mix until combined.

Add the apple cinnamon sugar mixture to the scone dough a little at a time, folding it in by hand. If dough is sticky, place in the freezer for 15-30 minutes.

PREPARE TOPPING: In a small bowl, stir together the heavy cream and egg.

SCONES: Place the scone dough on a floured surface and press dough out into an 8-inch circle, approximately 2-inches high. Use a sharp knife to cut the scones into eight triangles. Place scones on parchment lined sheet pan. Use a pastry brush to gently brush the topping onto the tops of the scones. Sprinkle raw sugar on top of the scones and additional cinnamon, if desired.

Bake scones in 375-degree oven for 23-25 minutes, or until the tops of the scones are firm.

Remove baked scones from the oven and transfer to a wire rack to cool completely.