• Preheat oven to 400 and line a large baking sheet with parchment paper. Set aside.

Apple Pie Filling

• Begin by heating the diced apples, butter, vanilla, cinnamon, nutmeg, ginger, and brown sugar in a small saucepan over low-med heat.
• Allow the apples to soften and the butter and sugar to caramelize by cooking for 5-8 minutes, stirring occasionally.
• Remove from the heat and allow the apples to cool to room temperature (you can also speed up the process by putting it in the fridge to chill).

Apple Scones

• Once the apples have cooled, make the scone dough by mixing flour, brown sugar, granulated sugar, salt, cinnamon, and baking powder together.
• Using a fork or a pastry cutter, work the cold butter into the dry ingredients until it resembles coarse crumbs (and the butter is about the size of peas).
• Whisk the egg, heavy cream, and vanilla extract together. Pour into the scone dough and mix until just combined (it's okay if the dough is a little dry and crumbly).
• Lastly, add in the chilled apples. Use a slotted spoon to drain the juice from the apples, only adding the apples into the dough (otherwise the dough will be too wet). Mix until just combined.
• Turn the dough out onto a floured surface and pat into a 1" - 1 1/2" thick circle. Cut the dough into 8 triangles and place on the prepared baking sheet. Brush the tops with a bit of heavy cream.
• Bake for 18-20 minutes, or until golden brown on top. Allow to cool for about 5 minutes before adding the icing.

Maple Vanilla Icing

• Whisk powdered sugar, maple syrup, vanilla extract, and heavy cream together. Drizzle on top of the warm scones. Allow the icing to set before eating.
• Enjoy!