Preheat the oven to 425°F.

In a stand mixer, mix the flour, sugar, salt, baking powder, and apple pie spice. Using the paddle attachment work in the butter just until the mixture is crumbly about 1-2 minutes on low. Then stir in the chopped apple and ground cinnamon.

In a separate bowl, whisk together the eggs, vanilla, and applesauce. Then add the liquid ingredients to the dry ingredients and mix until all is moistened and holds together. Line a baking sheet with parchment paper. Sprinkle a bit of flour on top of the parchment paper. Scrape the dough onto the floured parchment paper, and divide in half forming two--five inch circles about 3/4" thick. Using a bench knife, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them.

Mix together the coarse sugar and cinnamon. Brush each circle with the heavy cream and sprinkle with the sugar/cinnamon topping.

Bake the scones for 18 minutes, or until golden brown. Remove the scones from the oven, and place on a cooling rack. Make glaze: combine powdered sugar, water, and apple pie spice, mix well and pour over the scones. Serve warm.