Step 1

Preheat oven to 350F and grease scone panlightly with coconut oil. Set aside.

Step 2

In a large bowl, add flour, sugar, orange zest, baking powder, and salt. Stir until well combined and set aside.

Step 3

Grate the ½ cup of frozen coconut oil into large bowl of dry ingredients. Or use food processor to pulse

Step 4

Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.

Step 5

Pour in coconut milk, add in almond extract and gently combine, without overworking the dough. Then gently fold in chopped cranberries.

Step 6

Distribute dough evenly into mini scone pan (you should be able to fill each cavity evenly) and bake for 15-20 minutes. (See notes for baking in circle.) Check for doneness at 15 minutes by inserting toothpick in middle of scone, toothpick should come out with little to no batter. (My scones took 18 minutes.) Allow scones to cool in pan for 5 minutes.

Step 7

To make glaze, combine powdered sugar and start with 1 tablespoon of orange juice. Add more OJ, a very small amount at a time, until desired consistency is reached.

Step 8

Transfer scones to cooling rack with baking sheet underneath. Drizzle glaze on scones, as much or as little as desired. Scones are best when served fresh.