Peel and dice two medium-size Granny Smith apples - should equal about two cups. Place them in a small sauté pan with butter, lemon juice, sugar, cinnamon, and ginger. Cook over medium heat for 5 minutes, until apples are just soft. 

Set to the side to cool.

In a medium-size mixing bowl weight out and whisk together flour, sugar, baking powder and salt. 

Using a pastry blender, cut cold butter into the dry ingredients until pea size crumbs form.

In another mixing bowl mix together sourdough discard, egg, heavy cream, and vanilla extract.

Add the apples and wet ingredients into the dry ingredients and mix thoroughly until the scone dough comes together. 

Pour the dough out onto your floured counter and shape it into a round disk 1 1/2" in height.

Using a floured knife, cut 6 to 8 triangles out of the circle. 

Place scones on the lined baking tray and put them in the fridge to chill for 20 minutes.

Preheat Oven to 425 degrees.

After 20 minutes, remove the scones from the fridge. Mix together 1 egg with 1/2 tbsp of water and egg wash the scones. Sprinkle with cinnamon.

Bake in the oven on the middle rack for 20 minutes or until golden brown.

While the scones are baking, in a small bowl mix together powdered sugar, maple syrup, heavy cream, and cinnamon.

Once the scones have finished baking, remove them from the oven and allow them to cool on a cooling rack. 

You can frost them while they are still warm by turning them over and dipping the top of the scone in the frosting.

Or you can wait until they are cool and pipe the frosting from a ziplock bag to form zig-zag lines. 

Either way, these scones are super delicious and I hope you enjoy them.