• Line a large baking sheet with parchment paper and set aside.

Scones

• Grate the frozen butter and place it in the freezer while you finish prepping. After grating the butter, grate the apple(s) until you have 1½ cups. Gently squeeze the liquid out of the apples with a clean cloth or paper towel.
  ¼ cup unsalted butter, 1½ cups grated apple
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt
• In another bowl, whisk together the egg and heavy whipping cream, then stir in the shredded apples.
  1 large egg, ⅔ cup heavy whipping cream
• Toss the frozen butter shreds into the flour and separate any shards so they’re all coated in flour.
• Add the liquid, apples, cinnamon bits, and use a wooden spoon to combine the dough.
  ½ cup cinnamon sweet bits
• Scrape it out into a mound on a work surface dusted with a bit of flour, then pat it into an 8” circle (about 1” high). Use a knife or bench scraper to cut the circle into 8 wedges, then transfer them to the parchment paper baking sheet.
• Note: using a bench scraper is the easiest way to move the triangles. Slide under the pieces quickly, and with purpose to pick them up.
• Keep the wedges relatively close together on the baking sheet, as it helps the scones to rise.
• Place the pan of scones in the freezer and preheat the oven to 400℉.
• Once preheated, bake the scones for 20-25 minutes until lightly golden, then cool completely on the pan.

Cinnamon Glaze

• While the scones cool, whisk together all ingredients for the icing, adding more milk or powdered sugar to reach the desired consistency.
  1 cup powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1-2 tablespoons milk
• Drizzle, pipe, or spoon the icing on top of the cooled scones before enjoying.