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1
Heat oven to 375 F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
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2
In a large bowl, whisk flours, sugar, baking powder and salt until combined. Use a pastry blender or your fingers to cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut flakes and coconut milk just until a dough forms.
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3
Transfer dough to prepared baking sheet and gently shape into a ball. Press ball down into a roughly 1-inch thick rectangle. Use a knife, pizza cutter or bench scraper to cut dough into triangles (approximately 18). Space scones evenly apart on baking sheet.
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4
Bake scones for 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
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5
Meanwhile, make the glaze: In a small bowl, combine ingredients for glaze, adding more powdered sugar or milk/juice as needed to make a thick yet drippy glaze.
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6
Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
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7
Note: If you only have or want to use sweetened coconut flakes instead of the unsweetened flakes, just reduce the amount of sugar added to the scones by 2 tablespoons (so 1/4 cup sugar total).
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8
Adapted from Pastry Affair.
