• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 7 TBS cold butter, slice into one-inch thick pieces
• 1 1/2 cup apples, peeled and diced
• 3/4 cup heavy cream
• 1 egg
• Caramel sauce for drizzling

Preheat oven to 400 degrees. In a large bowl, add flour, brown sugar, baking powder and salt; stir until combined. Using a pastry blender, cut in cold butter until the pieces become marble-size. Stir in the apples and set the mixture aside. In a separate bowl, lightly beat together the heavy cream and egg; then, add to the apple mixture and stir just until combined. Line a cookie sheet with parchment paper. Place dough on the parchment lined cookie sheet and press into a circle, about 8 inches or so. Bake at 400 degrees for 15 minutes or until an inserted toothpick comes out clean. Let cool completely cut into 6 (or more) wedges. In a small non-stick saucepan, melt the caramel on a low to medium heat, stirring constantly. If too thick, add a little water and keep stirring. When completely melted, drizzle the caramel sauce over scones and serve.