Prepare the ingredients by grating the butter, then mix together the coconut milk, egg, and coconut extract. Place both the butter and liquids back in the refrigerator.
In a large bowl, sift together the flour, baking powder, shredded coconut, and sugar. If time permits, allow the mixture to cool for a while in the refrigerator or freezer.
Have a large cookie pan lined with parchment paper ready to be used.
Using your hands or a fork, rub the butter in the flour until the flour is fully coated with the butter and the mixture resembles slightly wet sand.
Pour in 3/4 of the liquid mixture and use a wooden spoon, a fork, or a rubber spatula to mix in the liquid and hydrate the flour. If you notice there is some dry flour that does not mix in drizzle in a little more of the liquid. Depending on the flour brand, humidity, and the conditions of your kitchen you might use only 3/4 of the mixture or all of it.
Once the dough has come together, divide it into equal parts and shape each into a 5"x3" rectangle.
Use a knife to cut each rectangle into two squares and each square into two triangles. Line the scones on the prepared cookie pan.
Place the pan in the freezer (or refrigerator) while you heat the oven to 400F. (or up to 8 hours).
Brush the scones with any coconut milk you have left over and bake for 15-18 minutes or until the bottom edges are golden brown.
Remove from the oven and allow to cool before glazing,
To make the glaze, mix the coconut milk with the powdered sugar and mix until smooth. If needed, use more coconut milk. (Light coconut milk will dissolve in the sugar faster so start by adding 2 tbsp)