Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt until well combined.
Step 3: Use a box grater to grate the frozen butter into the flour mixture. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs.
Step 4: Gently fold in the finely chopped apples until they are evenly distributed.
Step 5: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 6: Pour the wet ingredients into the dry ingredients and stir with a fork until a shaggy dough forms. Do not overmix.
Step 7: Transfer the dough to a lightly floured surface and gently pat it into an 8-inch disc about 1 inch thick.
Step 8: Cut the disc into 8 wedges and place them on the prepared baking sheet, leaving space between each.
Step 9: Brush the tops with a little heavy cream and bake for 22-25 minutes, or until the apple cinnamon scones are golden brown.
Step 10: Allow to cool slightly before whisking together the powdered sugar and maple syrup to drizzle over the top.