Place the flour, baking powder, sugar and 1 teaspoon cinnamon in a bowl and mix to combine.
Add the raisins and grated apple and stir to combine. Make a well in the centre and pour in the buttermilk and cream. Use a butter knife to gradually mix the buttermilk and cream into the flour until just combined.
Turn out on to a lightly floured surface and bring the dough together. Roll out to 2 cm-thick and use a 7 cm-round cutter to cut 8 rounds from the dough.
Place scones on a baking tray lined with non-stick baking paper and top each with 4 apple slices. Mix to combine the extra sugar and remaining cinnamon and sprinkle over scones.
Bake for 18-20 minutes or until cooked when tested with a skewer. Serve with cream. Makes 8.