Apple Filling:

1. Chop apples into very small pieces and add to a medium saucepan with brown sugar, lemon juice, cinnamon, allspice, and vanilla.
2. Simmer over low–medium heat for 5 minutes, until tender.
3. Let cool completely before using in scones.

Scone Dough: 

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicon baking mat.
2. In a large bowl, sift together flours, sugar, baking powder, and salt.
3. Cut in coconut oil using a pastry cutter or fork until the mixture resembles coarse sand.
4. Pour in coconut milk and gently mix until just combined (be careful not to overmix). The dough will be soft and slightly wet.
5. On a lightly floured surface, press half the dough into a ½-inch–thick round disk. Spread cooled apple filling on top, leaving a small border around the edges. Place the remaining dough on top and gently press it into a round disk.
6. Cut into 8 wedges, like a pie. Transfer to a lined baking sheet, brush with coconut milk, and sprinkle with raw sugar if desired.
7. Bake 18–22 minutes, until edges are lightly golden. Cool slightly before serving.