In a large bowl, whisk the flour, sugar, salt, baking powder, and apple pie spice.
Add the cubed butter to the bowl. Using a pastry blender cut the butter into the dry ingredients until crumbly.
Stir in the chopped apple and cinnamon chips.
In a medium sized bowl whisk the eggs, vanilla, apple sauce, and cider.
Add the liquid ingredients to the dry ingredients. Stir until everything comes together. Divide the dough in half.
Place the two balls of dough on a floured work surface. Shape each ball into a 5-6" circle about 3/4" thick.
Brush each circle with milk and then sprinkle with the cinnamon sugar topping.
Cut each circle into 6 wedges, for a total of 12 triangles. Place the scones on a parchment or silicone lined baking sheet. Space the scones about ½” to 1” apart from each other.
Place the baking sheet, uncovered, in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 425. After the 30 minutes of freezer time, remove the scones from the freezer and bake for 18-22 minutes or until golden brown on top. (Mine baked the full 22 minutes).
Remove from the oven and cool for a few minutes. Serve warm.