Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together your almond flour, coconut flour, sugar, salt and baking powder until combined.
In a small bowl, whisk together your butter, coconut milk, vanilla extract, and egg. Fold your wet ingredients into your dry mixture and mix with a rubber spatula until all ingredients are combined and a dough ball forms.
Place your dough onto your lined baking sheet and press it into a disk shape that is about 1 inch thick. Cut into 8 wedges and move your wedges about 1 inch apart and bake for 18-22 minutes. Leave for at least 10-15 minutes to cool on the baking sheet before moving to your cooling rack and enjoy like that or add the optional topping.
For your topping, mix together all of your ingredients and mix until smooth. Drizzle over top of cooled scones and enjoy!
