In a medium skillet, saute the apple in 2 Tablespoons butter until tender and the liquid is almost absorbed, stirring often. Set aside and let cool.
In medium bowl, dissolve the coffee in the hot water; stir in the cream.
In a separate large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the remaining butter with a pastry blender (or two knives) until the pieces resemble coarse crumbs. Add the apples and coffee mixture, stirring just until the dough clings together.
Dump the dough onto a lightly floured surface and knead 6 times. Place onto an ungreased cookie sheet and pat the dough into an 8-inch circle. Top with coarse sugar. Cut into 8 wedges; separating them slightly.
Bake for 20 to 25 minutes, or until cooked through. Cool slightly; separate. Serve warm.