Spiced Apple Scones

1. Line a baking sheet with parchment paper. Set aside.
2. Peel, core and quarter apple. With a hand grater or food processer, grate quartered apple pieces. Use a clean kitchen towel to squeeze excess water from grated apple and transfer to a small bowl.
3. In a standard measuring cup or small bowl, add and whisk to combine the cold buttermilk, egg yolk and vanilla extract. Place wet mixture in the refrigerator until ready to use.
4. In a large mixing bowl, add and whisk to combine the dry ingredients including all the spices. Using your fingertips or pastry cutter, incorporate cold butter into dry mixture until visible pea sized pieces of butter is achieved. Mix grated apple into butter-flour mixture ensuring that the grated apple is evenly distributed throughout mixture without any clumps.
5. Retrieve wet mixture from the refrigerator. Pour and mix wet mixture into the dry mixture just until a soft, slight tacky dough is formed.
6. Transfer dough onto a well-floured clean surface and sprinkle some additional flour on top of dough. Using your hand and a bench scrapper, shape dough into a small rectangle. With a rolling pin, roll the dough into elongated rectangle about 9” x 3”. Cut dough in half and then cut each half diagonally to end up with a total of 4 scones.
7. Transfer scones onto prepared baking sheet, cover with plastic wrap and place in freezer for at least 30 minutes before baking. While scones are in the freezer, preheat oven to 400F. Brush the tops of scones with heavy cream and bake for 20-24 minutes, rotating the pan halfway through bake time.
8. Scones are done when it has a golden brown color on the top and bottom and does not look doughy. Allow scones to cool on cooling rack before topping with glaze.

Glaze

1. In a small mixing bowl, add and whisk the powdered sugar and heavy cream until a smooth glazed is achieved.

Assembly

1. Lightly drizzle glaze over cooled scones. Allow glaze to set for 10-12 minutes before serving.