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Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a silicone liner or. . .nothing at all.
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In a food processor, pulse the coconut until it's fairly fine (it doesn't need to be tiny, but it's more pleasant to eat when the pieces are pretty small). Add flour, sugar, baking powder, baking soda, and salt and give them all a quick whirl to combine.
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Add the butter and pulse until the butter is the size of peas.
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In a small bowl, whisk together the coconut cream/milk, half and half, and egg.
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Pour the liquid mixture onto the dry ingredients and pulse until you have a wet dough. Don't overmix.
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Transfer the dough to a lightly floured surface and gently form a 1/2-3/4 inch thick disc and cut into six to eight wedges or pat the dough out into a square (same thickness) and cut into squares or into rounds with a biscuit cutter.
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Put scones on the baking sheet (they'll spread a fair amount, so give them some room).
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Bake for 18 - 22 minutes, until they are slightly browned on top.
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For glaze, whisk together the powdered sugar, coconut milk and almond extra until smooth. Drizzle glaze over warm scones.
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Serve warm or store in an airtight container for a few days (I found that a quick run through the toaster made the day or two old scones just lovely again).