Step 1 Preheat the oven to 350°.
Step 2 Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.
Step 3 In large bowl mix all dry ingredients, including the sugar.
Step 4 In separate bowl or measuring cup, beat 1 egg and combine with buttermilk.
Step 5 Take butter chunks out of fridge and combine with dry mix a few at a time. Put both hands in the bowl and roll the flour between thumb and fingers, letting contents drop back into bowl each time. Finished batter should have a gravelly texture—shot through with uneven-sized pebbles of butter.
Step 6 Comb the buttermilk-egg mixture into the butter flour "gravel" using a fork (or fingers), then add the apple cubes, blending though the batter just enough to be able to make two equal-sized balls. (Sooner is better than—don't overwork this dough!)
Step 7 Gently flatten the balls into two disks about 5 to 6 inches in diameter.
"Pizza-slice" each disk into 4 triangular sections.
Step 8 Place the scones on an ungreased cookie sheet.
Step 9 Beat the second egg and brush it on the scones as a glaze.
Step 10 Bake for 20 minutes until golden brown.
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