1. In a very large bowl combine the flour, baking powder, salt, sugar and cinnamon in a bowl. Lightly whisk the ingredients together to add some air to the flour and also thoroughly blend the dry ingredients.

2. In a medium-sized bowl blend the eggs, vanilla, half and half and the applesauce and set aside.

3. Next cut in the 1/2 lb of butter into the flour mixture. Work the dough until the mixture it crumbly, but not working it too much. The butter can be different sizes in the dough. 

4. Then add the applesauce mixture and white chocolate chips to the flour. Lightly combine until everything is moistened and it starts to hold together. Don't blend the dough smooth or the scones will be tough. 

5. On a floured surface turn out the dough and using a floured rolling pin lightly roll out the scones into a rectangle shape about 1" to 3/4" thick. Then using a sharp knife cut the scones into triangles. Make sure to cut straight down, do not use a sawing motion.

6. Pre-heat the oven to 400-degrees. Then line a baking pan with parchment and lightly flour, then place your scones on the baking sheet. If you don't have parchment paper sprinkle a little flour on the non-stick surface.

7. Brush each scone with the egg wash solution and add a generous helping of Turbinado sugar to each scone. Then place the pan of scones in the freezer for 10 minutes to cool the butter or place in the refrigerator for 30 minutes.

8. Once the scones have chilled down, and the oven is ready, place the pan in the oven and bake for 20 minutes or until golden brown.

9. Remove from oven and cool for 10 minutes and serve with yogurt, butter, jams or a curd spread.

Egg Wash

1. For a beautiful golden brown color, in a small bowl combine the egg yoke with the water and blend.

   For a shine, in a small bowl combine the egg white and the water and blend.