Freeze the grated butter for 20 minutes.
While the butter is chilling, in a medium bowl, sift the flours together with the baking powder, salt, brown sugar, cinnamon, and nutmeg.
Add the lemon juice to the cut apples and stir to coat. Set aside.
Whisk the egg, cream, and vanilla together and set aside.
Add the butter to the dry ingredients and cut in using a pastry cutter or knife until most of the butter pieces are small. Then finish by pressing any larger sized butter pieces between your fingers, until only small crumbs remain.
Preheat the oven to 400 degrees
Pour the liquids in to the dry ingredients and stir with a fork. Bring the dough together with your hands adding 1/2-1 tbsp milk if needed. Add the apple pieces and distribute evenly.
On a parchment or cellophane covered board, form into a rectangle, 4×6 inches and about 1" thick. Cut into 4ths, then each rectangle in half making 8 scones. Place on a parchment lined tray spaced at least 1 ½" apart.
Bake for 5 minutes. Remove tray from the oven. Brush with 1 tbsp cream and sprinkle with 1 tbsp brown sugar. Return to the oven to finish baking for 11-13 minutes. The scones should be lightly golden and slightly soft when pressed with your finger.
Remove to a wire rack. Drizzle with Maple Glaze and add almonds or pecans to the top.