For the scones

1. In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, coconut sugar, baking powder, salt, and vanilla bean powder. Pulse or whisk together.
2. Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only very small chunks of coconut oil remain. 
3. In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla extract. Add to the dry ingredients and stir or pulse until completely combined.
4. Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment or plastic wrap, dust with more arrowroot flour, and press into a circle, about 1 1/2” thick and 8” across. Wrap lightly with the parchment paper or plastic wrap. Place in the refrigerator for at least 1 hour or up to 24 hours to chill.
5. When ready to bake, preheat the oven to 375ºF. Cut the circle into 8 scones and separate them from each other so they’re not touching. Use a pastry brush to brush the top of the scones with a small amount of coconut milk. Sprinkle with raw turbinado sugar, if using. Bake for 18 to 23 minutes or until golden brown.
6. Serve warm or let cool completely before serving. Store in an airtight container in the fridge for up to a week.

For the glaze

1. In a small bowl, combine the melted coconut butter, maple syrup, and vanilla bean powder. The coconut butter will probably seize up and get very thick.
2. Warm some dairy-free milk in the microwave until warm, about 20 seconds. Slowly drizzle into the coconut butter mixture, whisking frequently, until you’ve reached your desired consistency. I like it to be drizzle-able, but not too thin.
3. Drizzle or spoon over the scones. The glaze will firm up as it cools.