1-Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to avoid sticking.

2-After squeezing excess moisture from the grated apples, combine them with grated cheese, heavy cream, and egg in a medium bowl and whisk together for a smooth mix.

3-In a separate large bowl, whisk the flour, baking powder, and salt to form the base. This step is crucial for even rising.

4-Rub the cold butter into the flour mixture until it resembles coarse breadcrumbs, which helps create those flaky layers.

5-Add the wet ingredients to the flour mixture and knead lightly until just combined, avoiding overmixing to keep the scones tender.

6-Form the dough into a ball, then roll it out on a floured surface to about a 6-inch diameter circle with a thickness of 1¼ inches.

7-Cut the dough into 8 wedges and place them on the prepared baking sheet.

8-Brush the tops with egg wash for a nice sheen and bake for about 30 minutes, or until golden brown.

9-Allow the scones to cool for 10 minutes before serving warm, as this lets the flavors settle.

10-In a large bowl, mix the flour, baking powder, sugar, and salt to form the base, then cut in the cold cubed butter until it resembles coarse crumbs for flakiness.

11-Stir in the pumpkin puree, buttermilk, diced apple, shredded cheddar, and chopped sage, adapting for vegan options as needed.