• Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
• Add the gluten-free all-purpose flour, sugar, baking powder and sea salt to a mixing bowl and stir well to combine.
• Pour in the coconut milk and vanilla extract and stir well until a thick dough forms. If the dough is overly sticky and doesn’t come together in a ball easily, add more flour (3 tablespoons at a time), until a thick dough forms. On the other hand, if the dough is too dry, add more coconut milk, 2 tablespoons at a time, until the dough absorbs all of the flour and forms a ball easily.
• Add in the chopped apple and use your hands to incorporate them into the dough. 
• Form a round disc out of the dough and place it on a cutting board. Use a knife to cut the dough into 8 equal-sized triangles. If any chunks of apple pop out of the dough, you can gently poke them back in.
• Place the triangles on the parchment-lined baking sheet and bake for 22 to 25 minutes, or until the scones are golden brown.
• Remove scones from the oven and allow them to cool before serving.

Make the Glaze:

• While the scones are baking, prepare the glaze. Melt the coconut butter in the microwave for 20-second intervals, stirring well between intervals, until the coconut butter is very creamy and liquid.
• Add the rest of the ingredients for the glaze to the coconut butter and stir well until combined. Microwave for 20 to 30 second intervals as needed until the glaze is very gooey.
• Glaze the scones, and enjoy!