1. Prepare the dough the night before. Begin by mixing flour, sugar, baking soda, salt, and spices in a bowl. Sift the ingredients to remove any lumps.
2. Grate frozen butter and cut into the dry ingredients with fingers until almost sandy, but with some lumps of butter remaining.
3. Add grated apple and ¼ cup of milk and incorporate using a fork until a sticky dough forms. If after some mixing the dough does not mostly come together, and ½ Tbsp.s of milk at a time. Add in pecans and gently mix to incorporate.
4. Put the dough on a floured surface and incorporate any dry or stray bits. Fold the dough in half, and then into a quarter and gently press out seven to ten times. Rotating the dough 90 degrees with each fold and turning it between each set will help keep the dough from sticking. Add small amounts of flour as needed. This step will help create layers in your scone. Work quickly as you do not want to melt the butter. On the final fold, press the dough out gently into an 8 inch disc.
5. Wrap tightly in plastic wrap and let chill for 4+ hours or ideally overnight.

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1. The next morning set your oven to 425.
2. Cut the dough disc into 8 evenly shaped triangles, brush with heavy cream and sprinkle sugar over the scones.
3. Bake for 15 minutes.
4. Scones are finished when golden brown and the bottoms are slightly browned and firm.
5. Place directly on a cooling rack.

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