For the Scones
• 2 cups (250g) all-purpose flour plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons ground cinnamon
• ½ teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen grated on box grater.
• 1/2 cup (120ml) heavy cream, plus 2 Tbsp for brushing
• 1 large egg, cold
• 1/2 cup (100g) packed light or dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 heaping cup (125g) peeled and chopped apple*
• ½ cup caramel backing chips
For the Glaze
• 1 cup powdered sugar, sifted
• 2 T Apple Cider—more or less depending on consistency
• ½ t vanilla extra

Directions:
• Whisk flour, baking powder, cinnamon, and salt together in a large bowl.
• Add frozen butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
• Whisk 1/2 cup heavy cream, the egg, brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the apples and caramel chips, then mix together until everything appears moistened.
• Lightly dust a work surface with flour. Pour the dough mixture on top and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream.
• Refrigerate the shaped scones for at least 15 minutes and up to 1 day.
• Meanwhile, preheat the oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange the scones 2–3 inches apart on the prepared baking sheet(s).
• Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with glaze.
• Glaze—mix all ingredients together until you get a smooth consistency. Spread on the scones.