01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
03 - Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - Gently fold in the diced apples.
05 - In a small bowl, whisk together heavy cream, egg, and vanilla extract.
06 - Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
07 - Turn dough out onto a floured surface. Pat into a 1-inch thick circle, approximately 8 inches wide.
08 - Cut into 8 wedges and place on the prepared baking sheet, spaced apart.
09 - Brush the tops of the scones with a little extra heavy cream.
10 - Bake for 18-22 minutes, until golden brown and set. Transfer to a wire rack to cool.
11 - While scones cool, prepare the salted caramel glaze: In a small saucepan over medium heat, melt sugar until it turns amber, swirling the pan occasionally (do not stir). Add butter and whisk until melted. Slowly add cream, whisking constantly (the mixture will bubble vigorously). Remove from heat and stir in sea salt. Let cool slightly.
12 - Drizzle the warm caramel glaze over the cooled scones. Optionally, sprinkle with additional sea salt.