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Add the sugar to a tall, medium saucepan to begin a dry caramel
Heat over low until the sugar melts and turns a deep amber color
Once fully melted, add the butter a few pieces at a time, stirring constantly
Slowly pour in the warmed cream in three additions, mixing well between each one
Allow the caramel to gently simmer for less than one minute, then remove from heat
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment
In a large mixing bowl, whisk together the flour, baking powder, and salt
Cut the cold butter into cubes and work it into the flour until the mixture resembles coarse crumbs
Fold in the chopped apples
Pour in the cold buttermilk and mix just until the dough comes together
Transfer the dough to a lightly floured surface and gently pat or roll into a rectangle about 2 inches thick
Pat the dough back into a 1-inch-thick rectangle and cut into 8-10 scones
Transfer to the prepared baking sheet and brush with beaten egg and granulated sugar
Bake for 30-35 minutes until the scones are golden and crisp on top
Cool slightly, dust with powdered sugar, then drizzle generously with caramel