Place the butter in the freezer while getting out the other ingredients so it is very cold and easy to grate.

In a large bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder.

Grate the cold butter into the flour mixture and toss it together.

Stir in the chopped apple and cinnamon chips.

In a small bowl, whisk together the eggs, maple syrup and milk until well combined. Pour this mixture into the dry ingredients and stir until it just comes together into a ball.

Transfer the dough to a lightly floured surface and form it into a thick circle, about 8 inches wide.

Place the circle in the freezer to chill for 15 minutes, and preheat the oven to 425°F.

Take the dough from the freezer and place it on a parchment lined baking sheet. Pat it together again into a circle and cut it into 8 wedges with a sharp knife.

Spread the pieces out on the baking sheet.

Bake the scones for 16-18 minutes, or until they are golden brown.

Remove to a wire rack to cool.

In a saucepan over medium low heat, melt the butter for the glaze.

Add the maple syrup, vanilla and powdered sugar, stirring until it is smooth.

Add 1-2 tablespoons of water if necessary to thin and allow the glaze to be completely smooth. Spoon it over top of the scones, it should harden almost immediately. You may not need all the glaze.

Store in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.