In a large mixing bowl, combine the first five scone ingredients and then mix in the butter pieces just until the mixture is crumbly - you will see some larger butter pieces, which is okay. Stir in the grated apple.

In another bowl combine eggs, vanilla, and applesauce. Add to the dry ingredients and mix just until all the flour is incorporated.

Line a large baking sheet with parchment or silicone liner (or ungreased pan), sprinkle some flour over the center and scrape the dough on top. Pat into a rough circle and divide in half (if it's sticky, sprinkle with a bit of flour). Gently shape each circle into a 5"- 6" round, flouring hands as needed. Use a knife to cut each round into six pieces, flouring knife before each cut.

Bake for 18 to 20 minutes, until golden brown (make sure they are baked in the middle - if unsure, pull a section apart to see the center).

Transfer scones to a rack over a piece of wax paper or another cookie sheet (to catch any caramel drips) and let cool a bit.

While the scones are baking, combine butter, brown sugar, and milk or cream in a medium saucepan and bring to a low boil.

Boil for 2 minutes, stirring constantly, and remove from heat. Set aside to until scones are baked and have cooled 5 to 10 minutes.

Use a spoon to drizzle the glaze over the scones and the back of the spoon to spread evenly, as desired.