Mix the apple sauce, apple cider vinegar, and coconut cream in a bowl and put it in the freezer for 20-25 mins. Prep the ingredients and slice the apple in the meanwhile.
In a large bowl, add the flour, almond flour, baking powder, baking soda, coconut sugar, cinnamon, nutmeg, and salt. Mix with a spatula until well combined and set aside. Prep the apples and set aside.
Take the milk mixture out of the freezer. Break any frozen portions into smaller bits and give it a stir. Add it to the flour bowl and mix until combined. It is supposed to be a little bit crumbly. If it’s too dry, add a tablespoon of coconut milk or any non-dairy milk and stir. Don’t over mix. Add in the apples and vanilla extract and mix until just combined. The dough will be stiff.
Transfer the dough to parchment or silicone lined baking sheet. Using a little flour, shape the dough into a somewhat circle of about 3/4 inch thick. Brush a little bit of coconut milk or any non-dairy milk on top of the scones. Mix the coconut sugar and cinnamon in a small bowl and sprinkle over the dough. Slice the scones into 8 pieces using a pizza cutter. Then put in the freezer for 15 minutes.
While the scones are in the freezer, preheat the oven to 425 degrees F. Remove the sheet from the freezer and carefully separate the scones a bit if you can. Bake for 20-25 mins or until a nice golden brown. You want a nice golden crust to form on top. Check by tapping if the scones sound hollow. If not, then bake for another 3 to 5 mins. Remove from the oven and let it cool for 15 minutes on the pan. Serve warm with a drizzle of maple syrup if you’d like! Best when eaten fresh.
Store in an airtight container. Reheat by warming it in a toaster oven or in the oven to achieve that crispy topping again since the scones will soften after the first day.