Preheat oven to 375ºF and line a large baking sheet with parchment paper or silicone mat. Set aside.

In a large mixing bowl–or bowl of food processor–add flour, baking powder, salt, ground ginger, ground cinnamon, and nutmeg. Whisk until well combined and set aside–pulse dry ingredients together if using food processor..

The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, process frozen coconut oil with the dry ingredients until broken down into small chunks.

Gently stir in the coconut milk, molasses, and vanilla extract to bowl of dry ingredients with a large spatula (remove blade from food processor bowl). The dough will be thick and sticky.

With floured hands, shape dough into large circle, about 8" in diameter, on prepared baking sheet. Using a large, sharp knife, make 8-10 triangle slices into dough.

Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.

Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Once the scones have cooled (about 20 minutes on wire rack) make the vanilla bean glaze: slice down vanilla bean and scrape out seeds into medium bowl. Add powdered sugar and milk, whisk together until smooth. Place baking sheet under wire rack before pouring glaze over scones. Allow glaze to dry, enjoy!