Pour apple cider vinegar into coconut milk and set aside.

Sift together cassava flour, tapioca starch, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.

Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.

Stir in egg, vanilla, and cinnamon until well combined, then stir in the coconut milk. Fold in apple.

Preheat oven to 350 F and line a baking sheet with parchment paper.

Scoop the batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter.)

Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 or 8 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.

Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.

Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy!