Preheat oven to 400 F, and line baking sheet with parchment paper.

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.

Grate the frozen butter into the flour mixture. I use my large box grater and a cutting board for grating the butter. Toss butter into the flour mixture and combine it with a pastry cutter, fork, or just your fingers.

In a small bowl, whisk the creamer, egg, sugar, and vanilla together. Add to the flour mixture and then toss the mixture together until everything appears moist.

Slowly and gently fold in the apples. Do not overwork the dough!

This part is a bit sticky because the dough will be wet. Flour your hands and the working space and then work the dough into either a long rectangle or a round circle. If a long rectangle, I usually cut in half and then cut the two halves into 4 pieces with an X. If a circle, cut into 8 equal wedges. I like using a sharp pizza cutter for this process.

Place scones at least 2 inches apart on the parchment lined baking sheet.

Bake for 20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool slightly before adding glaze.

For the topping, warm up some caramel sauce and drizzle over scones.