Preheat the oven to 425 degrees.

 

Add the flour, baking powder, coconut sugar, and salt to a large bowl, and then whisk to combine.

 

Add the cold butter to the dry ingredients and then use your hands to work the butter into the flour until it resembles coarse bits. Then stir in the coconut milk until it’s incorporated.

 

Liberally flour your work surface, and then pour the dough onto the counter. Flour your hands and then knead the dough 5-10 times. Then flour your rolling pin and roll it into a 12” x 12” square.

 

Fold the sides in like a letter in thirds, and then fold the top down and the bottom on top of that so you form a square. The dough will likely be be sticky, so a bench scraper and lots of flour will be your friend to ease the dough off the work surface. Freeze the dough for 5-10 minutes or until it’s chilled, and then roll it into a 12” x 12” square again.

 

Then gently press the fruit into the dough so it’s spread throughout. Then using a bench scraper, if necessary, gently roll the dough from the top towards you like you’re making cinnamon rolls. Slice off the ends if they are kinda puny, and then cut it into 4 equal segments. Next cut each of those in half in a triangle shape.

 

Transfer the scones to a lined baking sheet, and brush some coconut milk over the top and sprinkle with more coconut sugar. Then bake for 14-20 minutes or until the scones are golden brown. Remove from the oven and let them sit on the cookie sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely. And then enjoy!