Preheat oven to 375°F and line a baking sheet with parchment paper

In a large bowl, whisk flour, baking powder, and salt

Add the cold cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs

In a separate bowl, whisk together the almond milk and egg; pour into the dry mixture and stir until just combined

Roll the dough into a rectangle (about 10x6 inches)

Brush the melted coconut oil or butter over the dough and sprinkle with the cinnamon-sugar mixture

Fold each end over the other and roll the dough out again, and repeat the step above and fold each end again

Add 1 tbsp flour on top and roll the dough one last time but into a a thick dough round (see the video for further explanation); could also roll into a log and cut it that way

Cut in 8 wedge slices

Arrange the wedges on the baking sheet and bake for 18-20 minutes until golden brown

Brush with additional butter or coconut oil

In a bowl, mix powdered sugar, maple syrup and almond milk to make the glaze and drizzle over the warm scones