• Peel and dice 2 cups of granny smith apples. In a saute pan, add the butter, maple syrup, cinnamon, ginger, cloves, apples, lemon juice and a pinch of salt. Cook the apples over medium heat until the apples are just tender.

  Set this aside to cool.

Dry Ingredients

• In a medium bowl, add the flour, sugar, baking powder, cinnamon and salt. Use a fork to mix them all together.

  Add your grated butter or use a pastry cutter to cut the butter into the dry ingredients. If you use cold grated butter, you can use a fork or your fingers to break it up even more. You want pea sized crumbs.

Wet Ingredients

• In another mixing bowl, mix together the sourdough discard, egg, heavy cream, and vanilla extract

Combining Ingredients

• Line a baking sheet with a silicone baking mat or parchment paper.
• Add the apples to the wet ingredients and then add this all to the dry ingredients. Mix thoroughly until the scone dough comes together.
• Turn out the dough on to a lightly floured surface and shape it into a round shape about 1-2 inches thick.
• Using a floured knife, cut the dough like a pie and you will have triangle shaped scones.
• Place the scones on the lined pan and place them in the fridge for 20-30 minutes.
• While the scones are chilling, preheat the oven to 425 degrees F.
• Prep your egg wash
• After 30 minutes bring the scones out of the fridge and brush on the egg wash.
• Place in the oven on the center rack and bake for 20 minutes or until golden brown.
• While the scones are baking you can make the cinnamon maple drizzle.
• Mix the powdered sugar, maple sugar, heavy cream, melted butter and cinnamon.
• You want this to be a thick consistency but one you can pipe or spread on the scones.
• Once the scones have cooled on a rack, you can spread the frosting over the top. You can also use a piping bag or a ziplock bag with the corner cut out to drizzle the frosting across the top of the scones.
• Store these in an airtight container for 3-4 days.