Preheat oven to 375°F.

Mix flour, 1/4 cup sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.

Add butter.

Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of pease.

Add caramel chips and diced apple to flour mixture, tossing gently.

Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.

Add liquids to dry ingredients; mix until dough forms a ball.

Place dough on a lightly floured surface and press into an 8-inch round.

Cut into 8 wedges. Sprinkle with 2 tablespoons sugar.

Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.

Bake for 15-25 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.

Serve warm.