For the apple scones:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine the flour, baking powder, granulated sugar, cinnamon, salt, and nutmeg, mixing well to combine.
3. Cut the butter into small cubes, then using a pastry cutter, work the butter into the dough until it resembles coarse meal.
4. In another bowl, whisk together the applesauce, heavy cream, egg, and vanilla.
5. Pour the liquid mixture into the center of the flour mixture.
6. Then add the chopped apples. Use a spatula to stir everything together until moistened. Don’t worry if the dough looks dry.
7. Empty the loose dough onto a clean, lightly floured work surface.
8. Knead the dough until it comes together, then shape it into a disk about 8 inches (20 cm).
9. Cut the disc into 8 equal wedges and carefully transfer them to the prepared tray, placing them 5cm apart.
10. Place in the fridge for 20 minutes.
11. Remove the tray from the fridge and lightly brush each scone with beaten egg.
12. Sprinkle generously with the cinnamon-coated sugar.
13. Bake for 20 to 22 minutes, or until golden.
14. Allow the scones to cool for 10 minutes on the baking tray, then drizzle with the glaze and serve warm.

For the beaten egg: In a small bowl, whisk together the egg and water until well combined.

In a separate small bowl, combine the icing sugar and ground cinnamon.

For the glaze:

1. In a small bowl combine the icing sugar, maple syrup, milk and vanilla extract and whisk until well combined.

• If the glaze seems too runny, add a small amount of icing sugar. It should be thick but pourable. Drizzle over the scones.