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• Heat the oven to 400°F /204°C and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate or smaller baking sheet and set aside.
• Combine the dry ingredients ( flour, ¼ cup of the white granulated sugar, the baking powder, lemon zest, 1 teaspoon of the cinnamon, and salt) in a large bowl and whisk to break up any lumps.
  
• Using a cheese grater, grate frozen butter. *Alternatively, you could use a pastry cutter or 2 knives and cut in the butter.
  
• Then mix the grated butter into dry ingredients.
  
• Pour in ¾ cup of the cream.
  
• Using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).
  
• Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).
  
• Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
  
• You can trim the edges to look neater, but you don't have to.
  
• Peel, core and dice apples, then toss in remaining 1 teaspoon cinnamon and brown sugar.
  
• Arrange apple in a single layer over the lower two-thirds of the rectangle, and press them into the dough.
  
• Starting with the top, the third with no apples, fold the dough lengthwise into thirds,
  
• Press on the layers as you roll.
  
• Fold right over until seam is on the bottom. (Use a spatula or pasty scraper if the dough sticks to the work surface).
  
• Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.
  
• Transfer the scones to the floured plate or baking sheet and place in the freezer for 10 minutes.
  
• Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining ½ tablespoon whipping cream over the tops of the scones
  
• Sprinkle with the remaining 1 teaspoon of white sugar.
  
• Bake until golden brown on the top and bottom, about 20 - 25 minutes (*23 minutes was perfect for me.)

  *Be sure to check it at 15 minutes. If it's browning too fast place a sheet of tin foil over the scones (be sure to spray it with non-stick spray first, shiny side down).

  Let the scones cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

  Sprinkle with powdered sugar and cinnamon and enjoy!