For the Scones

1. Preaheat oven to 350° and line 2 baking sheets with parchment paper or silpat mats.
2. On an unlined baking sheet, toast the coconut flake for 5-7 minutes until golden and fragrant.
3. Measure the flour, sugar, baking powder, salt and ginger together in a large bowl. Whisk to combine.
4. Blend the cold, cubed butter into the dry ingredients by hand or with the paddle attachment of a stand mixer on low. Mix until the chunks of butter are the size of almonds. Do not overmix, the butter chunks give the scones texture.
5. Stir in the toasted coconut.
6. Whisk together the eggs and coconut cream until smooth.
7. Add two-thirds of the egg mixture to the dry ingredients with mixer on low speed until the dough begins to come together.
8. Stir in the remaining egg mixture, the dough should look rough with some dry patches mixed in. Scrape the dry bits from the sides and bottom of the bowl to incorporate into the dough ball. Some visible chunks of butter and floury bits should remain, for texture.
9. Turn the dough onto a lightly floured surface. Gather it together with your hands to form a rough disk about 7-8 inches around and 1-inch thick. The top of the dough shouldn't be smooth, this will give the scones texture and character.
10. Using a 3-inch round biscuit cutter, stamp out scones. You may need to gently re-form the dough scraps to get the most of your dough.
11. Place the scones on lined pans, at least 2 inches apart. Bake for 30-ish minutes, rotating the pans halfway through, until the scones are golden brown.

For the Glaze

1. While the scones bake, prepare the coconut ginger glaze by sifting together the powdered sugar with the ginger and whisking in coconut cream until the glaze runs off of the whisk in a smooth ribbon.
2. Allow scones to cool on baking sheets for 5 minutes and then transfer to a cooling rack. Once the scones have cooled, drizzle with the coconut ginger glaze.