Place oven rack in lower third of the oven and preheat to 400° F. Stack 2 baking sheets on top of each other and line with non-stick paper.

In a food processor (or a large bowl), combine flour, oats, baking powder, and salt. Blend or whisk to combine.

In a small bowl combine whipping cream, egg, and honey.

Add butter to food processor or large bowl and blend (using a pastry cutter if not the processor) until butter is coated in flour and about pea size. Add wet ingredients and chopped apple pieces. Stir until just combined with a spoon or a spatula.

Transfer dough to a lightly floured surface and knead until it comes together (and actually looks more like a proper dough). Roll the dough out into a 12" square and fold by the thirds (like a business letter). Fold into thirds again making a tall fat square. Place on a plate or another flat lightly floured surface and freeze for 10 minutes.

Remove from freezer and roll out again. Fold one more time into thirds an place seam side down. Gently roll into 12" x 4" rectangle. Using a knife cut crosswise into 4 equal rectangles (so into 4 rectangles 3" x 4" each). Cut each piece diagonally into 2 triangles. Transfer scones to prepared baking sheets.

Brush the tops lightly with whipping cream (lightly just the tops, not the sides).

Bake 20-25 minutes until golden brown on tops and bottoms.

Let cool for 10 minutes on baking sheet before serving.