Step 1

Combine the flour, coconut crumbs, granulated sugar, salt, and baking powder in a large bowl.

Step 2

Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.

Step 3

Create a well in the flour-butter mixture and pour the coconut milk into the well in two separate parts, mixing until a dough forms. *See notes.

Step 4

Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high.

Step 5

Cut the disk of dough into 8 triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.

Step 6

Preheat the oven to 400°F. Brush the tops of the scones with milk and bake them for 20-25 minutes until golden brown—cool the scones on a wire rack.

Step 7

Whisk the powdered sugar, coconut milk, and vanilla extract until a glaze forms. Drizzle glaze over cooled scones and sprinkle the toasted coconut over the top of the scones. Let the glaze set before serving.