Preheat oven to 400 F.

Prepare the dough: Prep the butter: use a sharp knife to cut butter into small sugar cube-sized squares. Then, place the butter in the freezer for about 5 minutes.

While the butter is in the freezer, combine flour, sugar, baking powder, cinnamon and salt in a medium-sized mixing bowl.

Remove butter from the freezer and add to the flour mixture.

Using a pastry blender (or your hands), break the mixture down until you have a coarse meal with pea-sized butter bits.

Stir in cold cream until the mixture becomes dough-like. The dough should be slightly crumbly. It may seem like there isn’t enough liquid, but use the base of the mixing bowl to work the dough into a ball. It should be similar to chocolate chip cookie dough, if the dough sticks to your hands, add 1/4 cup additional flour. Ideally, work the dough minimally. You don’t want the butter to begin to melt.

Divide the dough into two equal halves. Form each half into a small disc, wrap with saran wrap, and chill for 20 minutes.

Once the dough has chilled, remove from the refrigerator and remove plastic wrap. Working on a lightly floured non-stick surface (I use a silpat mat), roll each dough piece out so that it is 3/4”-1” thick, about 9” round.

Place one of the rolled-out halves of dough onto a lined baking sheet, set the other half aside. Spread the apple pie filling over the top, leaving a slight lip on the outer edge (like pizza sauce).

Place the other half of the dough directly on top of the apple pie filling. Use your fingers to press the layers together, trapping the apple pie filling inside like a pop-tart.

Use a fork or knife to poke a few small holes in the top of the dough for air to escape as the scones bake. Now, chill the dough for 20 minutes, do not skip this step!

Remove the dough from the refrigerator, use a basting brush to brush 1 tablespoon of milk over the top, and sprinkle with coarse sugar and cinnamon if desired.

Bake at 400 F for 15 minutes.

After 15 minutes, remove the scones from the oven. With a very sharp knife, slice the round into 8 triangular pieces (like a pizza).

Most likely, the scones will not be completely baked through. Use a spatula to spread each scone out on the baking sheet, and continue to bake for about 10 more minutes or until fully baked through. The tops should be golden brown, and the bottom of the scones should not be dough-like.*If the tops of your scones begin to burn, cover them, and reduce the temperature of the oven to 350 F until they are fully baked.

Once fully baked, remove from the oven and allow to cool completely, then drizzle with a cinnamon glaze, and enjoy!

FOR THE GLAZE: Combine all ingredients in a small mixing bowl. Beat until combined.