Whisk together the flour, sugar, salt, baking powder, and cinnamon in a large bowl. Set aside.

Using a box grater, grate the frozen stick of butter. Note: Freezing the butter for 30 minutes to 1 hour will be sufficient. The butter just needs to harden so you can grate it without it quickly melting.

Once grated, add the butter to the flour mix. Using a pastry cutter, gently cut the butter into the flour until a rough crumb mix is achieved. The butter should appear to be about pea size in the mix. Make sure you work quickly. The goal is to keep the butter cold until it reaches the oven where it will do its magic and create flaky scones.

Quickly whisk together the wet ingredients in a separate bowl – heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the flour and butter mix along with the diced apples and cinnamon chips. Mix together until everything is moistened and forming into a crumbly dough, but try not to overwork the dough. The goal is to keep the butter cold and in small pea-sized bits for the best scones.

Turn the dough out onto a floured surface and form into an 8-inch disc (about an inch high).

Using a pastry cutter or sharp knife, cut into 8 slices (much like you cut a pizza).

Separate the slices and place on a parchment lined baking sheet.

Place the baking sheet in the freezer for 10-15 minutes so that the butter firms up once again. This will prevent your scones from spreading outward when baking.

Meanwhile, preheat your oven to 400°F.

Once the scones have set, remove from the freezer and brush the tops with heavy cream. Bake them for 18-25 minutes until golden brown on the tops.

For the icing, whisk together the confectioners’ sugar, heavy cream, and vanilla extract in a small bowl. Drizzle over cooled scones and serve immediately.