Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, and salt until well combined.

Cut the cold cubed butter into the flour mixture using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Toss the finely diced apples into the dry mixture until they are evenly coated in flour.

Combine the cold heavy cream and vanilla extract in a small vessel, then pour over the dry ingredients.

Stir gently with a spatula until a shaggy dough forms, ensuring all dry pockets are incorporated without over-handling.

Transfer the dough onto a surface lightly dusted with gluten-free flour and pat into a circle approximately 5 inches in diameter and 1 inch thick.

Cut the circle into 6 equal wedges using a sharp knife or bench scraper.

Place the wedges on the prepared baking sheet, maintaining at least 1 inch of space between them.

Brush the tops of the scones with the additional tablespoon of heavy cream for a golden finish.

Bake for 20 to 22 minutes, or until the edges are golden brown and the centers feel firm to a light touch.

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.