• Preheat oven to 375 degrees F.
• In a large mixing bowl, combine almond flour, tapioca starch, baking powder, and salt.
• In a separate bowl, whisk together coconut oil, coconut milk, orange zest, orange juice, maple syrup, and vanilla extract.
• Add wet ingredients to dry ingredients and mix together until just combined. Fold in pomegranate seeds.
• Wrap the dough in a plastic wrap and refrigerate for 5 minutes. Line a baking sheet with parchment paper.
• Once chilled, shape the dough into an 8-inch round circle on the parchment lined baking sheet and slice into 8 equal pieces. Separate the pieces so they are 2 inches apart.
• Bake for 22-27 minutes, until a toothpick inserted into the center comes out clean and the edges are golden brown.
• Cool for 15 minutes before glazing with either the orange sugar glaze or coconut glaze below.

Orange Sugar Glaze

• Stir together powdered sugar and orange juice in a bowl until a glaze forms. You can add a splash of water if the texture is too thick.
• Use a fork to drizzle over the scones. Sprinkle with orange zest if you like.

or Coconut Glaze (for Paleo)

• Combining all ingredients and melt together in a microwave or a double boiler. Add a splash of warm water if the glaze is too thick and you want to thin it out.
• Use a spoon to drizzle the glaze over the scones. Sprinkle with orange zest if you like.