In a large mixing bowl, sift together the dry ingredients: flour, brown sugar, salt, baking powder, and cinnamon.
Add cold butter to dry ingredients, and using a pastry cutter (or 2 forks), cut in the butter into the dry ingredients until butter is pea-sized. Mix in apples and caramel chips.
In a smaller, separate bowl, whisk together eggs, vanilla, and applesauce. Add the wet ingredients to the dry ingredients and mix until just combined.
Cover 2 baking sheets with parchment paper and dust with flour. Evenly divide batter between the 2 pans and smooth into a 5 1/2″ circle that’s 1/2-3/4″ thick. Using a pastry brush, brush top with milk. Sprinkle a bit of sugar and a little cinnamon on top.
Using a pizza cutter (or sharp knife), cut batter into 8 equal-sized wedges. Using a floured spatula, pull wedges apart slightly (about 1/2″).
Place pans in freezer for about 30 minutes. While scones are in freezer, preheat oven to 425 degrees F.
Bake for 18-22 minutes or until golden brown. Remove from oven and let cool on pan for a few minutes. Then transfer to wire rack. Drizzle glaze on top. Best served warm.
Glaze
Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
Beat hot brown butter, confectioners’ sugar, milk, and vanilla with an electric mixer on medium-high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over slightly-cooled scones.
