Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. This ensures even distribution of the dry ingredients.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. This step creates flaky layers in the scones.

Gently fold in the diced apples, ensuring they are evenly distributed throughout the dough.

Pour in the buttermilk and mix until just combined. Be careful not to overmix, as this can lead to tough scones.

Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Use a rolling pin if necessary, but avoid excessive handling.

Cut the dough into 8 wedges (like a pizza) or use a round cutter for traditional shapes. Place the scones on the prepared baking sheet, leaving space between each one.

Brush the tops of the scones with the beaten egg to give them a golden color when baked.

Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

While the scones are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk quantity for desired consistency.

Once the scones are done baking, allow them to cool slightly on a wire rack before drizzling the glaze over the top.