Put the grated apple, flours, baking powder, cinnamon and butter in a large bowl and rub together until the mixture binds together to form a dough. Do not be temped to over-mix or knead the dough. Place the dough onto a floured surface and roll out to a thickness of 2cm. Cut out rounds using a cutter and place the scones on a baking sheet spaced appart. Brush the top of the scones with the beaten egg and sprinkle the demerara sugar on top. Bake the scones in the oven at 220`c, for 8-10 minutes. Remove the apple and cinnamon scones from the oven and place on a wire rack to cool . Meanwhile, you can prepare the filling by placing the chopped apples, water, caster sugar, cinnamon, cloves and lemon zest in a small saucepan and cook on a low heat for a 5 minutes to stew the apples. Take the saucepan off the heat and leave to cool completely. Remove the cloves from the stewwed apples and discard. While the apples are cooling down, you can whip the cream to a stiff consistency. When you are ready to serve the scones, cut them in half horizontally and fill each one with a heaped teaspoonful of the stewwed apples and a dollop of the whip cream. Put the top back on and dust the apple and cinnamon scones with icing sugar.