1cup (75g)peeled & chopped apple(about 1 medium apple)
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumby.
In a smaller bowl, combine the sugar, applesauce, vanilla extract, and half & half. Fold into the dry ingredients until combined. Stir in the chopped apples.
Pour dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 20-22 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.
The dough will be sticky, so be gentle when slicing into wedges.
Optional: before cutting the round into wedges, I like to brush the top with a bit of half & half and sprinkle some cinnamon and sugar on top.