I use a food processor with the metal blade attached, but you can use two forks or knives, a pastry blender or your fingers to mix the butter and other ingredients.
Preheat oven to 350 degrees. Spray a baking sheet or scone pan with cooking spray. In the food processor bowl, add dry ingredients and butter. Process for 30 seconds.
**Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After that, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
Add half of the diced apples, the yogurt, almond milk and cinnamon chips to the bowl and process in short bursts for 2-3 seconds. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that just barely sticks together. Too much, and you have a sticky chewy mess. Not enough, it’s too dry and won’t form a square.
Dump the dough onto a floured board, knead the remaining apple chunks into the batter to have a few in each scone and to make the dough wet but not mushy. You may have to add flour to your hands, the board and the dough. Form dough into a square roughly 8" x 8" and 1 inch thick. Cut into 4 large squares then cut each large square diagonally into fourths. Place the scones on a baking sheet or scone pan. I sprinkle them with cinnamon sugar before placing them in the oven for 18 minutes or until golden brown. Allow to cool on a rack for a few minutes. If you want to drizzle them with a powdered sugar glaze, be my guest. Usually I don't have time for that and our family just gobbles them up as is.
Best eaten warm. Freeze the scones you don’t eat the first day or two. To reheat, wrap a scone in a paper towel and microwave for 25 seconds for a fresh warm scone any time!