Preheat oven to 425 F. Crack the egg into a 1 cup glass measure, mix well with a fork. Add the milk to the 2/3 cup mark and mix well again. Whisk in the shredded apple and set aside.

In a large mixing bowl, sift the flours, baking powder, sugar, spice and salt together. Using a pastry blender or your fingers, blend in the cold butter until it is the size of peas.  Add the diced apple and toss together until the apple is incorporated.

Add the egg mixture to the flour mixture and mix together with a fork or your hands until just combined. Avoid over-mixing it as they will get tough.

On a lightly-floured surface, pat the dough together in a 1-2” high circle and using a small biscuit cutter (I used a 2 1/2" one) or sharp knife, cut the scones into 8 wedges (you can re-form the dough gently to get more circles out of the dough scraps if using a cutter - I got 10 round scones).  Place the wedges on a baking sheet lined with parchment paper.

Bake for approximately 20 minutes, until the scones are golden brown.  Serve warm.