This is an intriguing recipe by Malika Ameen from Sweet Sugar, Sultry Spice (Roost Books, 2016). After reading the ingredients I really wanted taste these flavours together. It's mostly a savoury bite but with a sugary crust. I bought dried apples specially but I think chunks of fresh apple would be fine too.

1 1/4 c flour (I used spelt)
1/2 c oat flour (I ground oats in a coffee grinder)
3 tbsp granulated sugar
1 1 /2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
115g cold butter, cut into 1cm cubes
3/4 tsp caraway seeds
1 c dried or fresh apples, cut into small cubes
2/3 c grated cheese (cheddar or tasty is good)
1/3 c cold buttermilk or yoghurt
1 large egg, cold
2 tsp water
2 tbsp turbinado sugar (large crystals)
1/2 tsp paprika
1/2 tsp sea salt

In a bowl that can fit in your freezer mix in first 6 dry ingredients and toss in butter and coat in mixture. Place in freezer for 15 min. Then break up butter with your fingers into pea-sized pieces.
Crush the caraway seeds in a mortar and pestle. Add seeds, apple and cheese to the mixture. Pour in buttermilk and mix gently until just combined. Mixture will seem dry, add just enough liquid to hold together.
Line a baking tray with baking paper. Using an ice cream scoop, scoop up balls of dough and place onto your tray 5-6 cm apart. Keep your balls as round as possible as they will spread when baked. Cover and place the whole tray in the fridge for 30 min.
Preheat the oven to 190C. In a small bowl whisk the egg with the water and pinch salt. In another small bowl mix sugar, paprika and salt. Brush the tops of the scones with egg wash and sprinkle with the sugar-spice mix. 
Bake for 18-20 min until golden brown and cooked through. Best eaten warm with butter!