• Preheat oven to 425°.
• In one mixing bowl, combine the dry ingredients of sugar, baking powder, and cinnamon. In another bowl, combine the wet ingredients of vanilla, milk (or half-and-half), and an egg.
• On a cutting board, cut the butter into small pieces. Aim to keep your butter as cold as possible, even freezing for about 10 minutes after you cut it into small cubes. Then, cut the apple into small fine pieces, yielding about ½ - ¾ cup.
• Add the apples and butter to the dry ingredients and use a pastry cutter or fork to cut the butter into even smaller pieces, coating them well with the flour mixture.
• Add the wet ingredients to the dry ingredients and combine thoroughly to create a dough-like mixture and shape it loosely into a ball. (It's OK if the dough is falling apart a bit or if it is sticky!)
• Smear some flour on a countertop or flat surface like a large cutting board. Place your dough ball on the floured surface and then using a rolling pin to flatten it.
• Use a pizza cutter or knife to cut the dough into 8 - 10 pieces. Traditionally, scones are cut into triangular shapes, but you can cut them into any shape you'd like and any size you'd like. Optional: For added texture on the outside, you can brush the scones with an egg wash and/or sprinkle some granulated sugar on top.
• Place the apple & cinnamon scones onto a baking pan sprayed with cooking oil or with parchment paper. Bake for about 14 minutes at 425°. The scones are ready when they have turned a golden brown on the outside and on their bottoms.
• Allow the scones to cool about 10 minutes before adding optional serving. 

Glaze for Apple & Cinnamon Scones

• Mix together: powdered sugar, vanilla, and half-and-half (or milk). You can adjust the thickness of the glaze by adding more milk to make it more thin or more sugar. Use a spoon to drizzle the glaze onto cooled apple & cinnamon scones.