Glazed Apple Cinnamon Scones

Scones:

1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
2. Grate the apples using the coarsest blade of a box grater (not worth dirtying a food processor); set aside.
3. In a large bowl, add 2 cups flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, optional salt, and whisk to combine.
4. Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it’s the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
6. Pour wet mixture over dry, and fold until just combined; don’t overmix or scones will be tough.
7. Add the apples and any juice that was released and fold until just combined; don’t overmix. Dough will be wet and shaggy.
8. Sprinkle about 2 tablespoons flour over a Silpat  or clean work surface and lightly coat hands.
9. Turn dough out onto surface and shape it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
10. With a large knife, slice the round into 8 equal-sized wedges.
11. Using a flat spatula or pie turner, carefully transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
12. Bake for about 20 to 24 minutes, or until scones are very lightly golden and cooked through; don’t overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned. Baking times may vary widely based on moisture content in the apples, climate, and oven variances; bake until done.
13. Allow scones to cool on baking tray for 5 to 10 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.

Glaze:

1. In a small bowl, add the confectioners’ sugar and slowly drizzle in the cream as needed, whisking until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
2. Liberally spread about 2 tablespoons glaze over each scone, or as desired.
3. Optionally drizzle with caramel sauce.