Heat a skillet over medium heat and add the butter.

Once melted add the apples and stir to combine.

Place a lid over the skillet and continue to cook, stirring occasionally until dry.

Remove from heat, sprinkle both white and brown sugar over the top and toss until evenly coated.

Cool.

In a large bowl, combine the flour, sugar, salt, nutmeg, and cinnamon.

Whisk to combine and sprinkle with butter.

Cut the butter in using a pastry cutter or two knives.

Alternatively you can use a food processor, pulsing to cut in the butter.

Stop when the butter is throughout the flour like little peas, some pieces bigger and some smaller.

Toss the apples into the mixture and stir to evenly combine.

Using a rubber spatula, stir in the heavy cream until the dough starts to form a ball.

Dump everything on a clean counter top and knead until the dough comes together.

Place in a bowl, cover tightly with saran wrap and place in the freezer for 30 minutes.

Heat the oven to 425

Remove the scone dough and place on a parchment lined baking sheet.

Form the dough into a thick, flat disk and cut into wedges, about 8.

Separate each wedge and brush with a little heavy cream, sprinkle with coarse sugar and bake for 12-14 minutes or until dry and golden.

Heat a skillet over medium heat and add the butter.

Once it begins to melt start whisking until the butter begins to foam. The butter should then change color to turn amber.

Remove from the heat and quickly whisk in the heavy cream and powdered sugar.

Drizzle over hot scones and enjoy!