In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, apple pie spice, and baking powder. Mix on low until just to distribute. Add cold cubed butter and mix on low until the butter is fully cut in and the mixture resembles wet sand.

In a separate bowl, combine vanilla, eggs, and heavy cream. Blend with an immersion blender or whisk until completely smooth and homogenous.

With the mixer running on low, slowly pour the cream mixture into the flour mixture and mix until almost incorporated.

Turn the dough out onto a dry surface and knead gently until no dry spots remain. Add the chopped dried apples and fold in carefully.

Place dough on plastic wrap and press to about ½ inch thick. Chill for 2 hours or overnight.

Preheat oven to 325°F convection or 350°F conventional. Line a baking sheet with parchment paper.

Cut scones with a ring or biscuit cutter, or slice into triangles. Work quickly to keep the dough cold. If it warms too much, refrigerate for 30 minutes before baking.

Arrange scones on the prepared baking sheet. Brush with heavy cream, then sprinkle generously with the cinnamon sugar mixture.

Bake 18 to 22 minutes, until golden brown and puffed. Cool completely on the baking sheet.