Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined.
Add apples from apple pie filling, being careful not to add too much of the liquid filling. Chop apples into smaller pieces if desired. Stir until combined. Add more milk if mixture is dry and crumbly, but only add it in small increments. A little will go a long way.
Drop large spoonfuls of scone mixture onto parchment paper.
Lightly sprinkle top of scones with cinnamon.
Bake for 12-15 minutes, or until golden brown.
Set aside and cool for 5-10 minutes.