Preheat oven to 425 degrees F Whisk together baking mix and sugar. Cut in the cream cheese and butter, using pastry blender or fork until the mixture resembles coarse cornmeal. Stir in the apples. In a separate bowl, whisk together the egg, vanilla and milk. Combine the liquid and dry ingredients and stir only until the dough stays together; do not over-mix. Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 1/2-inch thick rectangle. Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Dough can also be cut into squares or diamonds. Brush the tops lightly with the milk and sprinkle with sparkling white or pearl sugar. Place scones about 2 inches apart on an un-greased or parchment-lined baking sheet. Bake in preheated 425 degree F. oven for 12 to 15 minutes, or until scones are a light, golden brown. Remove from oven and serve hot.