In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of salt, 2 teaspoons of baking powder, and 1 teaspoon of cinnamon.

Add ½ cup of cold butter, cut into chunks, to the flour mixture and work it into the dry ingredients until it resembles coarse crumbs.

Gently fold in 1 cup of diced fresh apples and ½ cup of cinnamon chips.

In a separate bowl, whisk together 1 large egg, 1 teaspoon of vanilla extract, and ½ cup of unsweetened applesauce.

Pour the wet ingredients into the dry mixture, stirring until just combined.

On a floured surface, divide the dough in half and pat each into a ¾ inch thick circle.

In a small bowl, mix together 2 tablespoons of coarse sugar and ½ teaspoon of cinnamon. Brush the tops of the scones with water or milk and sprinkle the cinnamon sugar topping.

Cut each circle into 8 wedges, separate slightly on the baking sheet and place in the freezer for 30 minutes.

Preheat your oven to 425°F (220°C) and bake the scones for 18-22 minutes.

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack.