Apple Cinnamon Scones

Combine the 2 ¾ cup (330 grams) all-purpose flour, ⅓ cup (70 grams) packed light or dark brown sugar, ¾ teaspoon salt, 2 teaspoons baking powder, and ½ teaspoon ground cinnamon in a bowl. Add the ½ cup (113 grams) butter and cut into the dry ingredients with a pastry blender or fork. Add the ¾ cup (85 grams) small diced fresh apple.
In a separate bowl combine the ½ cup (120 grams) unsweetened applesauce, 2 large eggs, and 1 teaspoon vanilla extract. Add to the dry ingredients and mix to make a shaggy dough.
Dump out onto a clean surface and knead with your hands gently to bring the dough into a ball. Divide the dough in 2 and shape each into a disk about 1-2 inches tall. Cut each disk into 6 wedges.
Transfer wedges to a sheet pan lined with parchment paper. Chill in the freezer for 30 minutes. Meanwhile, preheat oven to 425 degrees F.
Brush with egg wash. Combine coarse sugar and cinnamon and sprinkle over the top.
Bake until tops begin to turn golden brown, about 15-20 minutes.
To make the icing, combine the powdered sugar, cinnamon and milk until smooth. Drizzle over warm or cool scones. Let sit 15 minutes for icing to set, then serve.
Scones are best served the day they are baked, but can be stored in an airtight container in the fridge for several days.