Preheat oven to 350*F and line a baking sheet with parchment paper.

To make scones: In a big bowl, stir together flour, sugar, baking powder, salt, and cinnamon.

Add butter and use your hands to rub into the flour mixture slightly, still leaving it in chunks. (Thick dime- to quarter-size pieces.

Gently mix in the apples and caramel. (I prefer my hands)

Gradually add the buttermilk while very lightly folding the dough with your hands. Mix until just combined, turn out the dough onto a flour-covered surface, and pat into a circle 1 to 1 1/2 inched thick. Cut the dough into 8 wedges and place them a few inches apart on the prepared baking sheet.

To glaze the scones: Brush the tops of the scones with the melted caramel and cream. Mix together the sugar and cinnamon and sprinkle the cones.

Bake for 25 to 30 minutes, or until golden brown and stick a toothpick inserted into the center comes out clean. Let cool and a rack.