Take your coconut oil and form into a ball. Place in a small dish and place into the freezer for 10-15 minutes.

While the coconut oil is firming, add your dry ingredients to a small mixing bowl including the flour, baking powder, spices, and brown sugar. Sift together to evenly mix.

Take your frozen coconut oil from the freezer and use a cheese grater to grate it into the dry ingredients. It's okay if larger chunks come off while you are grating. Once grated, use a pastry cutter to cut the larger coconut oil chunks into the dry ingredients.

In a separate mixing bowl, whisk together your almond milk, molasses, and vanilla bean paste/extract until evenly mixed. Pour the wet ingredients into the bowl of dry ingredients and coconut oil. Use a pastry cutter or fork to roughly mix the dough until you form a moist, shaggy dough.

Turn the dough out under a baking sheet covered in parchment paper and flatten into a circle that is 1 inch in height using your hands or a rolling pin.

Then, fold the dough in half once, then in half again so that is is layered on top of itself into a four layered triangle. Use your hands or a rolling pin to roll the dough back out into a circle 1 inch in height and then place the baking tray into the freezer for 10 minutes.

Preheat your oven to 400F. Once preheated, remove the dough from the freezer and use a very sharp knife to cut the dough into 8 even triangles. Separate the scones and place them a few inches apart on the parchment paper. Top each scone with a bit of sugar and then add to the oven to bake for 14-18 minutes until slightly browned on the outside. Remove from the oven and place each scone on a rack to cool.

While the scones are cooling, make your glaze. Add ½ cup of cranberries, 2 Tbsp of sugar, and 2 Tbsp water to a small sauce pan and turn the heat to high. Bring to a boil and boil the cranberries until they all burst- about 3-5 minutes. Remove from the heat and stir. Immediately strain the cranberries so that the colored flavored liquid goes into a bowl. Make sure to press as much juice as you can out of the cranberries.

In the bowl with the cranberry juice, add in ½ tsp vanilla bean paste/extract and 1 cup powdered sugar. If the glaze is too thick, add in almond milk 1 tsp at a time. The amount of almond milk you need varies by how much juice you get out of the cranberries- so you may need none or all 3 tsp. Once mixed, you should have a pink glaze!

Top each scone with the glaze. If you want, sugared cranberries make a wonderful topping too. Enjoy!