In a large bowl, sift the dry ingredients.
Add the frozen grated butter and cut in with a fork or pastry blender until the butter is incorporated with the flour. Sometimes I used my clean hands to do this.
Stir the diced apples into the flour mixture.
In another bowl, whisk together the egg, cream, and vanilla and then pour into the flour mixture.
Using a fork blend everything together until it forms a soft dough. Be sure not over work the dough.
Pat or roll out the dough into an 8 inch circle on a baking sheet that is lined with a silicon baking mat or parchment paper. Cut the circle into 8 even wedges. Using a spatula, separate the wedges apart gently.
Place the pan in the refrigerator for at least 30 minutes before baking.
Preheat the oven and bake for 20 minutes and then remove from oven to cool a few minutes before removing scones to a wire rack to cool.