Preheat oven to 400F/200C.  Line a sheet pan with parchment paper.

In the bowl of a food processor, combine the flour, sugar, baking powder, cinnamon and salt.  Pulse a few times to combine.

In a small bowl, combine the beaten eggs, cream, and vanilla. Set aside.

With the machine off, add the cold, cubed butter then pulse until the mixture resembles coarse meal. 

Transfer the mixture to a large bowl and fold in the apples.  Then make a well in the center, add the liquid ingredients and gently fold with a spatula until it just barely comes together.

Now pour onto a lightly floured work surface and press together into about an 8" inch disc.  With a sharp knife, cut into 12 equal wedges and carefully transfer each piece onto the parchment lined sheet pan, keeping about 2 inches between each scone.

Brush the tops with the 2 tablespoons of cream.  Combine the 2 tablespoons of turbinado sugar with the half teaspoon of cinnamon and sprinkle on top of the scones.

Chill the scones in the freezer (preferred, if possible) or refrigerator for 30 minutes.

Bake for 18-22 minutes until just golden on top and cooked through.  Remove from the oven and allow to cool.

While the scones are cooling, make the glaze by whisking together the confectioner's sugar with the melted butter, maple syrup, salt, and milk until smooth.  Add a little extra milk or maple syrup to reach the desired drizzle-able consistency.

Once scones are mostly cooled, drizzle the glaze over and allow about 15 minutes to set.  Enjoy!