Apple Scones

• 2 ¼ cups flour
• ¼ cup sugar
• ¾ tsp salt
• 1 tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp ground cloves
• 1 ½ sticks (12 tbsp) cold butter, grated on a box grater
• ¾ cup North Bay Gala apples, peeled and finely diced
• ½ cup cinnamon chips
• 2 eggs
• ½ cup cold heavy cream
• 1 tsp vanilla
• ¼ cup coarse sugar
• Egg wash (1 egg whisked with a splash of water)

Maple Glaze (mix together in a small bowl)

• 1 cup powdered sugar
• 2 tbsp maple syrup
• Splash of water, enough to make a smooth, thick glaze

Mix flour, sugar, salt, baking powder, cloves, and 1 tsp of cinnamon. Whisk to combine. Add the grated cold butter to the flour mixture and crumble with your fingers until the butter is coated in flour. Add apples and toss to combine. In a separate bowl, whisk together the eggs, heavy cream, and vanilla, then fold into the flour/butter mixture, being careful not to overmix. Gently add cinnamon chips. On a floured counter, divide dough in half and pat into a disk about ¾” thick, a little thicker in the middle and thinner on the edges. Divide each disk into 4 wedges and freeze for 30 minutes. Repeat with the remaining dough. Place wedges on a parchment-lined baking sheet, brush the tops with an egg wash, sprinkle with coarse sugar, and bake in a 380F convection oven for 15 min, then reduce the oven to 350F convection for an additional 10 minutes, or until golden brown. Cool on the sheet for 5 minutes, then transfer to a cooling rack. Drizzle with maple glaze. Best served warm.