For the Scones:

1. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices until well combined.
3. Add the butter and using a pastry cutter or a fork, start to break the butter up a bit and incorporate into the dry ingredients. I like to use my hands after a minute or so, to really help break the butter up into smaller pieces. The dough should look like clumpy, slightly wet sand. Some larger chunks of butter throughout are fine.
4. Pour the buttermilk into a measuring cup and whisk in the vanilla.
5. Make a well in the dry ingredients and pour in the buttermilk. Stir gently with a spatula until the batter just comes together. Stir in the apples. The dough will be sticky – this is okay!
6. Place the dough on a lightly floured surface and gently knead it together with your hands until you can bring it together. Try not to overwork the dough too much – we don’t want the heat of our hands to start to warm the butter. Pat the dough into a large circle, about 8 inches in diameter and 2 inches high.
7. Cut the circle into 8 wedges or 6 larger wedges. Place the wedges on the prepared baking sheet, leaving a couple inches of space between them.
8. Place the tray with the scones in the freezer for about 10 minutes. Meanwhile, preheat the oven to 425°F.

For the Topping:

1. Remove the scones from the freezer and brush them with a little buttermilk.
2. In a small bowl, whisk together the sugar and cinnamon. Sprinkle the mixture generously all over the scones.
3. Bake the scones for 12-16 minutes or until they are puffed and golden around the edges (larger scones may need an additional 3-5 minutes in the oven).
4. Allow to cool before topping with the glaze.

For the Glaze:

1. Whisk the cider, cinnamon, and powdered sugar together in a bowl until completely smooth and drizzly. Drizzle over as much of the glaze as you would like on the cooled scones.
2. Allow the glaze to set for a few minutes and then enjoy.
3. Cooled scones can be stored at room temperature in an airtight container for a few days.