• Line a baking sheet with parchment or a non-stick baking sheet.
• Peel and dice the apples into 1/2”/12mm chunks or smaller. Cutting the apples in 8 or 12 slices and then cutting across into thin pieces will produce a good size to incorporate without the apple melting into the dough during baking.
• In a small bowl or mixing glass, whisk together the coconut cream, vanilla extract, and vinegar. Mix together.
• Combine flour, baking powder, baking soda, brown sugar, cinnamon, and salt in a bowl.
• Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.
• Add in the coconut cream mix. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
• Fold in the apples.
• Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a circle ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
• Cut into 8 equal segments.
• Place on lined baking sheet and chill for at least 15 minutes before baking.
• Preheat oven to 400°F/200 C.
• Bake for 23-25 minutes until lightly golden brown. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.

Make the glaze:

• Combine the powdered sugar and cinnamon in a mixing bowl or cup.
• Add oat milk a bit at a time until just pourable.
• When the scones are mostly cool, pour the glaze over them. Allow to harden.
• Can be served slightly warm or at room temperature. Best the same day.
• Can be frozen for up to 1 month. Bring to room temperature before serving. Glaze will get sticky when defrosted.