1. In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and lemon juice. Cook for 4 minutes, covered. Remove lid, cook another 2–3 minutes until juices reduce. Stir in cornstarch slurry, cook 1 minute until thickened. Transfer apples to a plate to cool completely.

2. In a large mixing bowl, whisk flour, xanthan gum, sugar, baking powder, cinnamon, and salt. Cut in cold butter using a pastry cutter or grate frozen butter directly into flour. Mixture should look crumbly with pea-sized bits. Stir in cream and vanilla until shaggy dough forms. Gently fold in cooled apples.

3. Transfer dough onto a lightly floured parchment surface. Press into an 8-inch disc, about 1-inch thick. Cut into 8 wedges. Place wedges on a lined baking sheet. Chill in the fridge for at least 20 minutes.

4. Preheat oven to 400°F (200°C). Bake scones for 22–25 minutes, until golden brown and firm. Cool on a wire rack before glazing.

5. In a small bowl, whisk powdered sugar, milk, vanilla, and apple juices until smooth. Drizzle over cooled scones. Let set for 15 minutes before serving.