• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Sift flour, sugar, salt, baking powder, and cinnamon into a large bowl. Cut in the cubed butter until crumbly but with visible pieces of butter remaining. Grate the apple over the flour mixture and stir to incorporate.
• In a separate bowl, whisk together the whipping cream, milk, egg, and vanilla. Pour into the dry ingredients just enough to bring the dough together. Transfer to a floured surface and begin folding the dough in half, pressing down gently and folding again until it becomes smooth. I like to use a bench scraper to help make this process super easy. Work the dough as little as possible, but enough to bring it together. Folding the dough helps develop delicious flaky layers in the scones.
• Shape the dough into a disc shape that is about 1½ inches thick. Cut into 8 wedges and place on the prepared baking sheet. Brush the scones with little milk and bake for 18 to 22 minutes, or until lightly brown on top.

Maple Glaze

• While the scones cool, make the glaze. Melt the butter and whisk in the maple syrup until melted. Then whisk in the cinnamon, cloves, and salt until smooth. (The cloves are optional but I love the added flavor). Stir in the powdered sugar until combined. If needed add additional powdered sugar for desired consistency and application. Over cooled scones, drizzle glaze over the top or dip the tops of the scone in the glaze.