Preheat oven to 350F and line a large baking sheet with parchment paper or silicone mat.

In a large bowl, add flour, brown sugar, coconut, baking powder, and salt. Stir until well combined and set aside.

In a medium bowl, whisk large egg, canned coconut milk, and vanilla extract until combined, set aside.

Grate your 1/2 cup of frozen coconut oil into large bowl of dry ingredients.

Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms.

Add in egg/milk mixture to flour mixture, reserving 1 tablespoon to brush on dough*, and gently combine. Try not to over work the dough. The dough should be fairly wet and thick.

Shape dough into large circle, about 8" in diameter, on prepared baking sheet.

Brush top of dough with reserve egg/milk mixture.

Top with extra coconut flakes if using.

Using a large, sharp knife, make 8 triangle slices into dough.

Bake dough 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.

Scones will stay fresh in airtight container up to 3 days. OR, you can double wrap scones with plastic wrap and store in freezer up to 3 weeks. Thaw at room temperature or in microwave.