For the scones:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup coconut oil (solid state, not liquid)
- 1 cup unsweetened coconut flakes*
- 3/4 cup light coconut milk (from a can)
For the glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons light coconut milk (from a can)
- 1 to 2 tablespoons Meyer lemon juice
- Heat oven to 375 degrees F. Line a baking sheet with parchment paper and sprinkle lightly with flour.
- 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.
- 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.
- Bake scones 12 to 15 minutes until baked through and just lightly golden on the bottom. Cool completely on baking sheet.
- 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.
- Carefully dip tops of scones, one at a time, into glaze. Return to baking sheet. Allow glaze to set completely before serving.
- *NOTE: If you only have or want to use sweetened coconut flakes instead, just reduce the amount of sugar added to the scones by 2 tablespoons (so 1/4 cup sugar total).