Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, sugar, salt, and masala chai spice.
In a small bowl or large measuring cup, whisk together the coconut milk and egg.
Add the butter to the flour mixture and disperse it with your hands. Add the egg mixture, then mix with a spatula until combined.
On a lightly floured surface, using floured hands, turn the dough out onto the surface. If it's too sticky, add more flour; if it's too dry, add a bit more milk. Form the dough into a large disc, about one inch thick. Using a bench scraper or knife, slice the disk into even triangles. Transfer to the baking sheet and brush lightly with coconut milk. Place in the oven and bake for 18 to 20 minutes, until lightly browned on top.
Meanwhile, in a small saucepan over low heat, melt the coconut butter. Add the maple syrup and vanilla and whisk to combine.
When the scones are done, drizzle the glaze over the scones while warm. Enjoy!
Leftovers
Store in an airtight container at room temperature for up to three days. Freeze the scones separate from the glaze for up to three months.
Serving Size
One serving is one scone.
More Flavour
Add additional chai spice to the glaze.
How to Measure Flour
Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.