Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Stir well to combine.

Add the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs.

In a separate bowl, whisk together the milk and beaten egg. Pour this into your dry ingredients and stir just until combined, avoiding overmixing.

Gently fold in the chopped apples until evenly distributed.

Turn the dough onto a lightly floured surface. Pat it into a circle about 1 to 1.5 inches thick. Cut into wedges or use biscuit cutters for classic shapes.

Place the scones onto a parchment-lined baking sheet and brush the tops with a little extra beaten egg.

Bake in the preheated oven for 15-20 minutes or until golden brown.

Let them cool on a wire rack for a few minutes before serving.