Combine lemon juice and milk, stir and let sit for at least 5 minutes in the fridge.
In a large bowl, whisk together flour, coconut sugar, baking powder, cinnamon and nutmeg.
Add cold butter into flour mixture and use a pastry blender or forks, cut butter into mixture until pea sized crumbs form. Then fold in shredded apples.
Mix vanilla into milk mixture then gradually and slowly mix into flour mix until it just comes together. Should have some milk left over. Mix should be moist but not too wet. Avoid over-mixing which will result in a tough scone.
Transfer dough to a lightly floured surface and knead 5-6 times then place on a parchment lined baking sheet. Press down into about an 1 inch thick circle.
Cut into 8 wedges and leave in a connected circle, then place into the fridge for 10-15 minutes to chill.
Preheat oven to 400 degrees.
Before baking, brush tops of scones with left over milk then dust with extra coconut sugar.
Bake for 22-24 minutes or until golden brown, then cool for a few minutes on a wire rack.