Prepare the Apples: Wash the apple, peel the skin, and cut it into even small cubes. It's important to ensure the apple pieces are uniform in size for even cooking.

Cook the Filling: Place the diced apples in a pan, then add 20g of white sugar and 10g of cinnamon powder. Cook over low heat while stirring gently to prevent the apples from sticking or burning. As the apples heat, they'll release moisture, and the sugar will dissolve. Continue to cook until the liquid evaporates and the filling becomes thick and syrupy.

Cool the Filling: Transfer the apple cinnamon mixture to a bowl and let it cool to room temperature before adding it to the dough. Adding hot filling directly to the dough can interfere with the texture and fermentation process.

Mix the Dry Ingredients: In a large bowl, mix together 160g of cake flour, 4g of baking powder, 10g of sugar, and 1g of salt. Stir well to combine.

Prepare the Butter: Cut 40g of butter into small cubes and add it to the dry ingredients. Wearing gloves, rub the butter into the flour mixture using your fingers until it resembles coarse breadcrumbs. Be careful not to overwork the butter, as you want it to remain in small chunks. This helps to create the flaky layers in the scones.

Add the Wet Ingredients: Pour 50g of milk and 40g of egg yolk into the mixture. Stir with a spatula until the dough forms a lumpy texture. Then, use your hands to bring the dough together. Don't knead it too much – just enough so the dough holds together.

Roll Out the Dough:Lay a piece of plastic wrap on a flat surface and place the dough on top. Use a rolling pin to roll the dough into a square about 0.5 - 1 cm thick.

Add the Apple Cinnamon Filling: Evenly spread the cooled apple cinnamon filling over the dough, leaving some space along the edges. Adjust the filling amount to your liking, but don't use too much, as it could interfere with the scone's structure.

Fold and Layer the Dough: Fold the dough over the filling and gently press the edges to seal. Roll the dough out again and repeat the process of adding filling and folding it in once more (you don't need to use all of the filling). This helps to create layers in the scones.

Cut the Scones: Roll the dough to the desired thickness, then cut it into 6 equal pieces. You can cut them into triangles, squares, or any shape you prefer.

Brush with Egg Wash: Place the scones on a baking tray. Brush each scone lightly with an egg wash (egg yolk) for a golden finish. Finally, top each scone with the remaining apple cinnamon filling as a decorative touch.

Preheat the Oven: Preheat your oven to 180°C (350°F). Let it heat for about 10-15 minutes to ensure an even temperature. I always make sure to do this before preparing the dough.

Bake the Scones: Place the scones on the middle rack of the preheated oven and bake for about 20 minutes, or until they're golden brown and have puffed up. You can check on them through the oven door – they're ready when they've turned golden and risen properly.

Cool and Serve: Remove the scones from the oven and allow them to cool on a wire rack for a few minutes. They're best enjoyed warm, with the crispy exterior and soft, tender inside. Serve them fresh with a cup of tea!