• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
• Add cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers tocut the butter in until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
• Pour the wet mixture into the flour mixture and stir until just combined.
• Gently fold in diced apples until they are evenly distributed throughout the dough.
• Turn the dough onto a floured surface and shape it into a 1-inch thick disk. Cut into 8 wedges and place them on the prepared baking sheet.
• Brush the scones with heavy cream.
• Bake for 15-20 minutes, or until the scones are golden brown and a toothpick comes out clean.
• Let the scones cool on the baking sheet for a few minutes, then transfer them to a wire rack. Drizzle on powdered sugar glaze. 

Powdered Sugar Glaze

• Start by sifting 1 cup of powdered sugar into a medium bowl. Sifting helps to eliminate lumps and ensures a smooth glaze.
• Gradually incorporate 2 tablespoons of milk into the powdered sugar, stirring until the mixture is smooth. If the glaze is too thick, add more milk a little at a time until you achieve a drizzle-friendly consistency. The glaze should be thin enough to drizzle but thick enough to coat your scones. 
• For a touch of extra flavor, mix in 1/2 teaspoon of vanilla extract.
• Once your scones are completely cooled, drizzle the glaze over them. You can use a spoon or a piping bag.
• Allow the glaze to set for about 10-15 minutes before serving. This helps it firm up and gives it a glossy finish.