Adjust the oven rack to the middle and preheat the oven to 400 F.

In a bowl, mix flour, brown and white sugar, baking powder, baking soda, and salt.

Grate the frozen butter and mix into the flour mixture. Work the butter in with your fingers. The mixture should resemble coarse meal.

Dice the apple into small pieces, should be about the same size as the white chocolate chips. (You don’t have to peel the apple). Add the apple and white chocolate into the flour mixture.

In a separate bowl, whisk the sour cream and egg until smooth.

With a fork, stir the sour cream mixture into the flour mixture until large dough clumps form. Use your hands to knead the dough, but don’t knead too much or the dough will become tough.

Lightly flour the countertop and shape the dough into a 7 ½ inch circle that is about ¾ inch thick. Sprinkle the remaining 1 t of sugar onto the dough. Cut the circle into 8 equal triangles.

Line a cookie sheet with parchment paper. Place the scones 1 inch apart. Bake for 15 to 17 minutes, or until golden.

While the scones bake, prepare the salted caramel sauce. Over medium-high heat, combine butter, sugar, cream, and salt into a small pot. Stir until the sugar has completely dissolved. Lower the heat and stir for 2-3 mins. Remove from heat and allow the caramel to cool before serving.

Remove the scones from the oven and drizzle the salted caramel sauce over the scones.

Enjoy with tea!