Preheat oven to 450 degrees F. Line a baking tray with parchment paper.
In a large 8 C mixing bowl add the flour, sugar, baking powder, and salt. Mix together with a large spoon. Add the very cold butter as large chunks and using your hands rub the butter between your fingers and palms, working patiently until the butter is about the size of peas and incorporated into flour mixture. It will resemble the consistency of Bisquick. Add the apple butter, vanilla, and cream. With a small spatula mix it in well just until it holds together. Don’t overmix, and don’t worry about bits of flour or dough that stay in the bowl. You want to bring it together quickly. Overworked dough will be tough.
Dump out onto a floured surface and bring it together with your hands until it is a flattened disk about 8 or 9 inches across and 2 inches tall. Cut into 8 pie shaped pieces. Placed on a baking sheet lined with parchment paper. Arrange them close together but not touching, about ¾ of an inch apart. Place baking sheet and scone dough in the freezer for about 3-4 minutes (no more!) then put directly into the hot oven. Bake for about 11 – 14 minutes or until they are browned on the sides and the bottom.
While scones are cooking, mix the white chocolate chips and ¼ C half n half in a glass bowl. Microwave for 20 seconds and then using a wooden spoon, stir. Keep stirring and you’ll see that the partially melted chips will begin to mix with the cream. Do this until no change is visible and only large chunks remain. Microwave again for about 15 seconds and then stir again. This time, as it begins to get creamy and smooth, switch to a whisk and just slowly keep stirring until it is all incorporated. Add the powdered sugar and stir until smooth and a thin frosting consistency. If it begins to get too solid as it cools, just add a bit more cream, about 1 tsp at a time, whisk until smooth. Let scones cool AT LEAST 30 minutes then frost.
Scones freeze well! Keep in airtight container for about 10 days.