Apple Scones

Preheat the oven to 375 degrees F and line a baking sheet with parchment.

Place the flour, sugar, baking powder, and salt in the bowl of a food processor and pulse a few times to combine.*

Cut the butter into smaller chunks, add to the bowl, and pulse until the mixture resembles coarse breadcrumbs (pieces of butter should be about the size of a small pea).

With the food processor running on low speed, stream in the cream until the dough gathers itself into a few clumps (don't overwork the dough).

Turn the dough out onto a lightly floured surface to avoid sticking, then divide it in half.

Press each half flat, top with about half the apples, and fold it in on itself to encase the fruit in the dough, pinching any seams together.

Use your clean hands to shape each half into a disc about 1 1/2 inches thick.

Cut each disc in half, then each half into thirds, then transfer the unbaked scones to the prepared baking sheet, allowing about 1/4-inch in between each scone for spreading.

Top the unbaked scones with cinnamon sugar and bake until firmly set around the edges but still moist towards the center (approx. 18 to 22 minutes). Do not overbake or the scones could come out dry.