Stir together dry ingredients.

Add butter pieces and work in with fingertips until mixture resembles coarse meal.

Stir in dried apples.

Add liquid mixture and stir with a fork.

Turn out onto a lightly floured work surface and finish forming dough.

Pat/roll dough into an 8 inch square.

Cut into 16 squares and transfer to glass baking dishes, placing at least 1 inch apart.

Brush top of scones with beaten egg glaze.

Top each with 1 t packed brown sugar and cinnamon mixture.

Bake until lightly brown and cooked through (until they spring back to a light touch).